Dan’s Beef Stew

Dan’s Beef Stew

1/2 cup corn starch
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 1/2 lbs. lean stewing beef, cubed
3 tbsp. vegetable oil
1 1/2 cups carrots, cubed
5 small potatoes, cubed
4 small onions, quartered
3 stalks celery, sliced
2 cups green beans, sliced
1 can cream of mushroom soup
1 pouch dry onion soup mix
1 tbsp. Worcestershire sauce
1/2 tsp. gravy browning
1 3/4 cups milk

Preheat oven to 450 F.
Combine cornstarch, salt, pepper and paprika. Dust meat cubes with mixture, reserve remaining mixture. Toss meat cubes with oil in ovenproof casserole. Bake uncovered 30 minutes, stir occasionally. Add carrots, potatoes, celery, onions and green beans to meat.
Combine reserved cornstarch mixture with mushroom soup, onion soup mix, Worcestershire sauce and gravy browning. Gradually stir in milk. Pour over meat and vegetables. Reduce oven to 350F. Bake, covered, for 1 hour. Remove cover and stir to combine ingredients. Return to oven, bake covered for 45 minutes or until meat and vegetables are tender.