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When I was growing up in Ohio, my mother often made this stew for Sunday dinner. She'd put it in the oven before we left for church, and I remember how pleasant it was to come home to such a wonderful aroma! No one ever was late sitting down at the table on those days!
This recipe is:
Diabetic Friendly
Diabetic Exchanges: One serving equals 4 lean meat, 1-1/2 starch, 1 vegetable; also, 356 calories, 241 mg sodium, 97 mg cholesterol, 27 gm carbohydrate, 35 gm protein, 12 gm fat.
Originally published as Baked Beef Stew in Country February/March 1991, p51
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Reviewed on Feb. 16, 2012 by Delainessister
I noticed the recipe had NO spices listed. I did some tweeking to give it more flavor by adding salt and pepper, garlic, Fine Herbs seasoning, catsup, and worcestershire sauce. I used beef broth instead of water, and Wondra flour instead of tapioca. I also added 1 turnip, 1 green pepper, and 3 parsnips because that is what I use in a stovetop version of mine. I checked it after 2 hours and added some more beef broth, and 10 minutes before the end of baking, I sprinkled in the Wondra flour. After the tweeking it was very good and I will make it again.
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