Hearty Beef Stew



1 ReynoldsŪ Oven Bag, Large Size
2 tablespoons flour
1 jar (12 oz.) beef gravy
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
2 pound boneless beef chuck roast, cut into 2-inch chunks
1 package (16 oz.) whole baby carrots
1 1/3 pounds (4 medium) potatoes, peeled and quartered
1 large onion, cut in 1-inch chunks

1. Preheat oven to 350°F. Shake flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan with sides at least 2 inches deep.
2. Add gravy, salt and pepper to oven bag. Squeeze bag to blend in flour. Add beef, carrots, potatoes, and onion to bag. Turn bag to coat beef with gravy. Arrange ingredients in an even layer in bag.
3. Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan. Bake 1 1/2 to 2 hours or until beef is tender.

Makes: 6 servings

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