Sacramento
Baked Beef Stew and Portobellos
Ingredients:
1 pound beef top round steak, cut into 1 inch pieces
1/3 cup flour
1 tablespoon vegetable oil
6 oz. Portobello mushroom caps, cut into 1-inch pieces
2 onions, cut into thin wedges
2 cups fresh baby carrots
1 (14.5 oz.) can beef broth
1 cup SACRAMENTO® TOMATO JUICE FROM CONCENTRATE
3 tablespoons water
Salt and black pepper to taste

Instructions:
Preheat oven to 325 degrees. In a plastic bag, combine beef and 2 tablespoons flour, seal and shake to coat beef. Heat the oil in a Dutch oven over medium heat until hot. Add beef and brown.
Add remaining ingredients except water and flour. Mix well and cover. Bake for 1 1/2 hours or until beef is fork tender. In a small bowl, combine water and 1/4 cup flour; beat with wire whisk until smooth.
Remove stew from oven and gradually add flour mixture, stirring gently to blend. Cover and return to oven for an additional 30 minutes.