"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."
- 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
- In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly.
- Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture.
- Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally. Yield: 6 servings.
Originally published as Baked Vegetable Beef Stew in Light & Tasty February/March 2004, p45
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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