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Baked Vegetable Beef Stew

 Baked Vegetable Beef Stew
"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."
6 ServingsPrep: 25 min. Bake: 1-1/2 hours


  • 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.

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Baked Vegetable Beef Stew (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.