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 hr 10 min
  • Servings 6

Ingredients

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)
  • 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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
325
(
Calories from Fat
115 ),
% Daily Value
Total Fat
13 g
13 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
70 mg
70 %;
Sodium
470 mg
470 %;
Total Carbohydrate
30 g
30 %
(Dietary Fiber
4 g
4 %
),
Protein
26 g
26 %
;
% 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.