Baked Vegetable Beef Stew
Light & Tasty
- try a FREE ISSUE today!
"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.