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Oven Beef Stew Recipe

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No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. —Debbie Patton of Westchester, Illinois

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8 Servings
Prep: 15 min. + standing Cook: 2 -1/2 hours

Ingredients

1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, cut into eighths
3 celery ribs, cut into 1-inch pieces
4 medium carrots, cut into 1-inch slices
1 can (11-1/2 ounces) tomato juice
1/3 cup dry sherry or water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups fresh green beans, cut into 1-inch pieces

Directions

In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside.
In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes.
Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender.
Add the beans; cook 30 minutes longer or until beans and meat are tender. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 268 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 519 mg sodium, 25 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Oven Beef Stew published in Light & Tasty February/March 2002, p37

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Ingredients