Oven beef stew

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 1/4 pounds lean stewing beef
1 tablespoon vegetable oil
1 1/4 cups water
1 package onion soup mix
1 bay leaf
4 small potatoes, cut in wedges
3 small onions, cut in wedges
1 medium carrot, sliced
2 cups sliced mushrooms

Combine flour and seasonings in a plastic bag. Trim and discard all
visible fat from the beef. Cut the beef into 1-inch cubes; lightly toss in
seasoned flour: reserve excess flour. Pour oil into a 6-cup oven-proof
casserole dish; stir in floured meat. Bake, uncovered, at 450°F. for 30
minutes, stirring once. Reduce oven temperature to 350°F. Combine water,
soup mix, reserved flour, and bay leaf; pour over meat. Bake, covered, for
1 hour; stirring once. Add potatoes, onions, carrots, mushrooms and an
additional 1/4 cup water if needed. Bake, covered, for about another 45
minutes or until the meat and vegetables are tender. Discard the bay leaf.
Preparation time: 20 minutes Cooking time: 2 1/4 hours

Yield: 6 servings (8 cups)

Per serving:
   Calories: 254
   Carbohydrate: 27 g
   Protein: 22 g
   Fat: 6 g
   Saturated fat: 2 g
   Cholesterol: 48 mg
   Dietary fiber: 3.5 g
   Sodium: 367 mg  Serving size: 1 1/3 cups

Exchanges per serving:
   1 starch
   2 vegetable
   2 lean meat


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