Recipes

Recipe Details
Recipe Image
1
share this:
twitter email print

Prep Time:

15 min

Start to Finish:

3 hrs, 45 min

Makes:

6 servings (1 1/3 cups each)

Savory Beef Stew

Mmm! Enjoy a classic oven-baked, rich-in-beef stew with onions, carrots and potatoes.

Ingredients

  • 1 ½ lb beef stew meat
  • 1 medium onion, cut into 8 wedges
  • 1 can (14.5 oz) stewed tomatoes, undrained
  • 1 ½ teaspoons seasoned salt
  • ½ teaspoon pepper
  • 1 dried bay leaf
  • 2 cups water
  • 2 tablespoons Gold Medal® all-purpose flour
  • 12 small red potatoes (1 1/2 lb), cut in half
  • 1 bag (8 oz) ready-to-eat baby-cut carrots (about 30)

Directions

  1. Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
  2. Cover; bake 2 hours, stirring once.
  3. Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.

Nutritional Information

  • 1 Serving :
    • Calories : 350 (Calories from Fat: 120)
    • Total Fat : 13g (Saturated Fat: 5g, Trans Fat: 0½g)
    • Cholesterol : 70mg
    • Sodium : 610mg
    • Total Carbohydrate : 33g (Dietary Fiber: 5g, Sugars: 7g)
    • Protein : 26g
  • Percent Daily Value* :
    • Vitamin A (%DV) : 140%
    • Vitamin C (%DV) : 20%
    • Calcium : 6%
    • Iron (%DV) : 30%
  • Exchanges :
    • Starch : 2
    • Other Carbohydrate : 0
    • Vegetable : 1
    • Lean Meat : 2½
    • Fat : 1
  • Carbohydrate Choices :  2
* Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tip:

Special Touch

Add a bit of rich flavor, if you have the time, by browning the beef in a little oil before assembling the stew.

Purchasing

Purchase small red potatoes that are bright in color, firm and of uniform size. If yours are larger, you can cut them into quarters.