Oven Stew II

Ingredients

• 14.5 ounce canned tomatoes canned
• 5  carrots chopped
• 1 ounce onion soup mix dry
• 0.3 cup flour all-purpose
• 0.3 teaspoon ground pepper black
• 10 ounce peas frozen
• 3  potatoes cubed peeled
• 1 teaspoon salt 
• 2 pounds stew meat cubed
• 2 tablespoons vegetable oil 
• 1.5 cups water 

Equipment

• oven
• roasting pan
• wooden spoon
• ziploc bags

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the flour in a large resealable plastic bag.
3. Pour in the meat, seal the bag and shake well to coat.
4. Spread the oil in the bottom of a 10x15 inch roasting pan, then arrange the meat in a single layer in the pan.
5. Bake at 400 degrees F (200 degrees C) for 30 minutes.
6. Remove from oven and add the tomatoes, carrots, potatoes, peas, water, onion soup mix, salt and ground black pepper. Stir with a wooden spoon, cover and return to the oven.
7. Reduce oven temperature to 375 degrees F (190 degrees C) for 1 1/2 to 2 hours, or to desired tenderness.