Easy Oven Stew
|Lean boneless round steak||1⁄2 Pound (1/2 Inch Thick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cracked black pepper||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Flat light beer||12 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Prepared mustard||2 Tablespoon|
|Beef flavored bouillon granules||2 Teaspoon|
|Peeled diced potatoes||3 Cup (48 tbs)|
|Thinly sliced mushrooms||2 Cup (32 tbs)|
|Carrots||2 Medium, scraped and cut into 1-inch julienne strips|
|Frozen pearl onions||1⁄2 Cup (8 tbs)|
Trim far from steak, and cut into 1-inch cubes.
Combine flour and pepper in a large zip-top plastic bag; add steak, and shake until meat is well coated.
Place steak in a 3-quarr casserole that has been coated with cooking spray.
Combine beer, water, mustard, bouillon granules, and sugar; pour over steak.
Bake, covered, at 350° for 1 hour.
Add potatoes, mushrooms, carrots, and onions to steak mixture, stirring well.
Bake, covered, an additional 55 minutes or until meat and vegetables are tender.