One-Dish Oven Stew Recipe
One-Dish Oven Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
Recommended: Grandma's Best Suppers
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours

Ingredients

  • 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

Directions

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

Nutritional Facts

1-1/3 cup: 263 calories, 5g fat (0 saturated fat), 33mg cholesterol, 257mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 meat.

  • 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
  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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