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Beef Casseroles

Cullen's Stew Meat Potatoes Onion Casserole

1 pound stew beef
vegetable oil
1 teaspoon dried leaf basil
1 teaspoon ground paprika
1/2 teaspoon ground black pepper
1 tablespoon salt
1 can condensed tomato-rice soup
1/2 soup can water
1 tablespoon Worcestershire sauce
1 1/2 cups frozen small white onions, thawed
3 medium potatoes, sliced
1 bay leaf
PREPARATION:

Brown beef in oil. Drain off fat and add basil, paprika, pepper, and salt. Mix soup, water, and Worcestershire sauce in 2-quart casserole dish. Add onions, sliced potatoes, bay leaf, and beef and mix well.
Cover casserole and bake at 325° about 2 hours or until tomato sauce has thickened and potatoes are tender. Serve with a tossed salad or spoon over hot cooked rice, if desired.
This beef casserole serves 4 to 6.