Beef Stew with Tomatoes

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

Minutes

Total Time

3:10

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 1 Starch;
    • 3 Vegetable;
    • 2 1/2 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.