Old-Fashioned Oven Beef Stew

You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.

Prep Time: 15 min
Total Time: 4 hours 15 min
Makes: 6 servings (1 1/2 cups each)

(16 ratings)

Not what you're looking for? Try another search:

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.
High Altitude (3500-6500 ft): No change.

Health Twist

If you'd like to reduce the fat in this recipe, use sirloin steak cubes instead of stew meat.

Substitution

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:

1 Serving: Calories 340 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 65mg; Sodium 600mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 7g); Protein 25g Percent Daily Value*: Vitamin A 90%; Vitamin C 15%; Calcium 6%; Iron 20% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Not what you're looking for? Try another search: