Baked Beef Stew Recipe

Baked Beef Stew Recipe
Photo by: Taste of Home
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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:

Healthy

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  • 6 Servings
  • Prep: 10 min. Bake: 3 hours 10 min.

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 cup diced tomatoes
  • 6 medium carrots, cut into strips
  • 3 medium potatoes, peeled and quartered
  • 1/2 cup thickly sliced celery
  • 1 medium onion, sliced and separated into rings
  • 3 tablespoons quick-cooking tapioca
  • 1 slice bread, crumbled
  • 1 cup water

Directions

  • In large bowl, combine all the ingredients. Spoon into a greased 3-qt. casserole. Cover and bake at 325° for 3-1/2 hours or until meat is tender. Yield: 6 servings.

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.

Baked Beef Stew published in Country February/March 1991, p51

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Reviews for Baked Beef Stew (2)

Baked Beef Stew Recipe

Baked Beef Stew

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Apr. 09, 2008 by heidisilvan

sodium looks a little high!

Reviewed on Feb. 01, 2008 by o2btall34

can you use corn starch in place of tapioca

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