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Oven Beef Stew

Oven Beef Stew
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
8 ServingsPrep: 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.
© Taste of Home 2011 Tasteofhome Logo

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Oven Beef Stew (continued)

Nutrition Facts: 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.
© Taste of Home 2011 Tasteofhome Logo