One-Dish Oven Stew Recipe
One-Dish Oven Stew Recipe photo by Taste of Home

One-Dish Oven Stew Recipe

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I like to keep busy on weekends and don't want to be tied up in the kitchen. That's when this recipe comes in handy. With little fuss, a hearty stew awaits you at the end of the day.
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES: 6 servings


  • 3/4 pound beef top round steak, trimmed and cubed
  • 1 tablespoon canola oil
  • 4 medium unpeeled potatoes, cut into 1-inch cubes
  • 5 medium carrots, cut into 1-1/2-inch chunks
  • 1 celery rib, cut into 1-inch chunks
  • 1 large onion, cut into 1-inch chunks
  • 1 can (14-1/2 ounces) chunky stewed tomatoes
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon browning sauce
  • 1/8 to 1/4 teaspoon pepper
  • 1 cup frozen peas

Nutritional Facts

Nutritional Analysis: One 1-1/3 cup serving equals 263 calories, 257 mg sodium, 33 mg cholesterol, 38 gm carbohydrate, 17 gm protein, 5 gm fat. Diabetic Exchanges: 2 starch, 2 vegetable 1 meat


  1. In a Dutch oven, brown the beef in oil. Add the next eight ingredients; cover and bake at 350° for 1-1/2 to 2 hours, stirring twice. Add peas, cover and let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as One-Dish Oven Stew in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p146

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