Taste of Home
Contest-Winning Easy Oven Stew
TOTAL TIME: Prep: 10 min. Bake: 2-1/4 hours
YIELD: 8 servings.
Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir!
I've been cooking 40 years. My husband and I have one grown daughter.
-Carol Smith, Stuart, Florida
Ingredients
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2 pounds beef stew meat, cut into 1-inch cubes
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4 large carrots, cut into 1-inch pieces
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2 medium onions, cut into 1-inch pieces
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2 celery ribs, cut into 1-inch pieces
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2 medium parsnips, cut into 1-inch pieces
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1 garlic clove, minced
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1 can (14-1/2 ounces) Italian stewed tomatoes
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1-1/2 cups beef broth
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1 can (8 ounces) tomato sauce
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1/2 cup quick-cooking tapioca
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1 teaspoon instant coffee granules
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1/2 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1/2 teaspoon salt, optional
Directions
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1.
In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and vegetables are tender, stirring occasionally.
Nutrition Facts
1 each: 230 calories, 6g fat (0 saturated fat), 53mg cholesterol, 401mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch.
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