Baked Vegetable Beef Stew Recipe

Nutrition Facts

  • One serving:
  • (1-1/3 cups)
  • Calories:
  • 343
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 71 mg
  • Sodium:
  • 699 mg
  • Carbohydrate:
  • 42 g
  • Fiber:
  • 5 g
  • Protein:
  • 29 g
  • Diabetic Exchange:
  • 3 lean meat, 3 vegetable, 1-1/2 starch.


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Baked Vegetable Beef Stew

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"When my granddaughter was 3, she had a bear that sang a song about 'root stew'," recalls Alice McCabe of Climax, New York. "She thought he was talking about tree roots, so I took her to the store to buy root veggies, and we made this stew."

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 10 min. Bake: 2 hours

Ingredients:

  • 1-1/2 pounds boneless beef sirloin tip roast, cut into 1-inch cubes
  • 3 cups cubed peeled potatoes
  • 3 celery ribs, cut into 1-inch pieces
  • 1-1/2 cups cubed peeled sweet potatoes
  • 3 large carrots, cut into 1-inch pieces
  • 1 large onion, cut into 12 wedges
  • 1 cup cubed peeled rutabaga
  • 1 envelope reduced-sodium onion soup mix
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1 can (14-1/2 ounces) stewed tomatoes

Directions:

In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly.
    Transfer to a Dutch oven or 13-in. x 9-in. x 2-in. baking dish coated with cooking spray (pan will be very full). Pour water over beef mixture.
    Cover and bake at 325° for 1-1/2 hours. Stir in tomatoes. Bake, uncovered, for 30-40 minutes, stirring after 25 minutes, or until beef and vegetables are tender. Yield: 6 servings.


  • Re: Baked Vegetable Beef Stew

    I made this today...very nice taste although I did put in two packets of soup mix....and twice as much water so I had more broth....very good though

    Yankeelady
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