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Baked Vegetable Beef Stew Recipe

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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."

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6 Servings
Prep: 10 min. Bake: 1-1/2 hours

Ingredients

1-1/2 pounds 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. 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.

Nutritional Analysis: One serving (1-1/3 cups) equals 343 calories, 6 g fat (2 g saturated fat), 71 mg cholesterol, 699 mg sodium, 42 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.

Baked Vegetable Beef Stew published in Light & Tasty February/March 2004, p45

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