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Beef Stew with Tomatoes

Here’s a hearty beef stew that won’t leave you in the kitchen chopping vegetables all day!

Prep Time: 20 min
Total Time: 3 hours 10 min
Makes: 6 servings

(12 ratings)

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1 1/2	lb beef stew meat
12	medium new potatoes, cut in half (1 1/2 lb)
1	medium onion, cut into 8 wedges
1	bag (8 oz) baby-cut carrots (30)
2	cups water
1 1/2	teaspoons seasoned salt
1	bay leaf
1/4	cup cold water
2	tablespoons Gold Medal® all-purpose flour
2	large tomatoes, chopped (2 cups)

Serve with...

Gruyère Bread Ring
Total Time: 1 hour 10 min

MORE OPTIONS: 1 2 3

1.	Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
2.	Cover and bake about 2 hours 30 minutes or until beef is tender.
3.	In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.

Purchasing

You can buy beef for stew that is already cut into small pieces. Or try an inexpensive cut, such as shoulder or chuck, and cut it into 1-inch cubes.

Substitution

Fresh tomatoes not at their peak? Go ahead and use a high-quality canned variety. You’ll need a 14 1/2-ounce can to replace the 2 cups called for in this stew.

Nutrition Information:

1 Serving: Calories 325 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 70 mg; Sodium 470 mg; Total Carbohydrate 30 g (Dietary Fiber 4 g); Protein 26 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 44 %; Calcium 2 %; Iron 22 % Exchanges: 1 Starch; 3 Vegetable; 2 1/2 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Beef Stew with Tomatoes

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