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Baked Vegetable Beef Stew

TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours YIELD: 6 servings.
"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."

Ingredients

  • 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

Directions

  • 1. In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1-1/3 cups: 343 calories, 6g fat (2g saturated fat), 71mg cholesterol, 699mg sodium, 42g carbohydrate (0 sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.

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