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Clay Baker Beef Stew
1 pound beef stew meat
2 tablespoons all-purpose flour
1 single-serving envelope instant tomato soup mix
1 teaspoon dried thyme, crushed
1 cup water
1/2 cup Burgundy
1/2 teaspoon Worcestershire sauce
2 medium potatoes, peeled and quartered
2 carrots, quartered
1 cup frozen pearl onions
1 stalk celery, sliced
Cover a 2-quart clay baker and upturned lid with water and soak for 10 minutes; drain.
Cut beef into 1-inch cubes and coat with flour; arrange in bottom of clay baker.
Combine tomato soup mix, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Stir in water, Burgundy and Worcestershire sauce. Pour over meat.
Add potatoes, carrots, onions and celery.
Cover baker. Place in a COLD oven.
Turn oven to 400 degrees F and bake for 1 1/2 to 1 3/4 hours or until meat and vegetables are tender.
Makes 4 servings.