You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.
lb beef stew meat
tablespoons Gold Medal™ all-purpose flour
bags (1 lb each) frozen vegetables for stew
can (14.5 oz) Muir Glen™ diced tomatoes, undrained
cans (10 oz each) condensed beef consommé
dried bay leaves
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.
In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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