Oven Beef Stew
TOTAL TIME: Prep: 15 min. + standing Cook: 2 -1/2 hours
YIELD: 8 servings.
No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it.
—Debbie Patton of Westchester, Illinois
Ingredients
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1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
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2 medium potatoes, peeled and cut into 1/2-inch cubes
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2 medium onions, cut into eighths
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3 celery ribs, cut into 1-inch pieces
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4 medium carrots, cut into 1-inch slices
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1 can (11-1/2 ounces) tomato juice
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1/3 cup dry sherry or water
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1/3 cup quick-cooking tapioca
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1 tablespoon sugar
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1 teaspoon salt
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1/2 teaspoon dried basil
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1/4 teaspoon pepper
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2 cups fresh green beans, cut into 1-inch pieces
Directions
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1.
In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside.
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2.
In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes.
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3.
Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender.
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4.
Add the beans; cook 30 minutes longer or until beans and meat are tender.
Nutrition Facts
1 cup: 268 calories, 7g fat (2g saturated fat), 70mg cholesterol, 519mg sodium, 25g carbohydrate (0 sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.
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