| 1 1/2 | lb beef stew meat |
| 3 | tablespoons Gold Medal® all-purpose flour |
| 2 | bags (1 lb each) frozen vegetables for stew |
| 1 | can (14.5 oz) diced tomatoes, undrained |
| 2 | cans (10 oz each) condensed beef consommé |
| 1 | tablespoon sugar |
| 1/8 | teaspoon pepper |
| 2 | dried bay leaves |
| 1. | Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables. |
| 2. | In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed. |
| 3. | Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving. |
| No change. |
|
| If you'd like to reduce the fat in this recipe, use sirloin steak cubes instead of stew meat. |
|
| Two 1-pound bags of Green Giant® frozen mixed vegetables can also be used for this easy beef stew, but wait to add them until the last 30 minutes of cooking. |
Nutrition Information:
340 ( 130); 14g ( 5g, 1/2g); 65mg; 600mg; 29g ( 4g, 7g); 25g 90%; 15%; 6%; 20% 1 1/2 ; 0 ; 1 ; 2 1/2 2