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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 270.7
  • Total Fat: 4.8 g
  • Cholesterol: 64.7 mg
  • Sodium: 910.7 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 5.4 g
  • Protein: 29.1 g

View full nutritional breakdown of Baked Beef Stew calories by ingredient
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Baked Beef Stew

Submitted by: BLUETABBY

Introduction

Handwritten on a card by my mother, this recipe is a family classic, which I've jazzed up with extra vegetables, thyme and black pepper. I often make it in a crockpot, but it has the same luscious flavor as in the oven. The combination of tomato juice and tapioca makes its own gravy as the stew cooks. Handwritten on a card by my mother, this recipe is a family classic, which I've jazzed up with extra vegetables, thyme and black pepper. I often make it in a crockpot, but it has the same luscious flavor as in the oven. The combination of tomato juice and tapioca makes its own gravy as the stew cooks.
Number of Servings: 6

Ingredients

    1 1/2 pounds beef round roast or round steak, diced
    1 medium onion, diced
    3 stalks of celery, sliced
    6 med to large carrots, sliced
    2 medium potatoes, peeled and diced
    1.5 cups cut or snapped green beans (frozen cut ones are fine too)
    2 tsp salt
    1 Tbsp sugar
    2 Tbsp Minute tapioca, dry granules
    2/3 C tomato juice or V8 juice
    1Tbsp dried leaf thyme
    2 tsp cracked or ground black pepper


Directions

Combine diced beef and all vegetables in a large heavy covered casserole. In a small bowl, mix salt, sugar, and dry tapioca and sprinkle it over the meat and vegetables. Add the thyme and pepper. Pour 2/3 Cup tomato juice or V8 over all, and stir briefly to combine. Bake covered in oven at 250 degrees for 41/2 hours. Makes 6 servings.

Variation: Combine all as above, cook for 6-8 hours in crockpot on Low.

(Note: My mom's handwritten recipe did not have the potato, green beans, thyme or pepper -- feel free to leave them out.)

Number of Servings: 6

Recipe submitted by SparkPeople user BLUETABBY.






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Member Ratings For This Recipe

  • This is really delicious! - 3/2/14

    Reply from BLUETABBY (3/2/14)
    Thanks for the feedback -- my mom would be pleased to hear that!


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  • Sounds delicious. I will try this, but will use low sodium V8 to cut sodium. The tapioca gives a different twist. - 12/22/10

    Reply from BLUETABBY (12/22/10)
    I used low sodium V8 when I made this (don't like it to drink, tastes weird, but fine to cook with), and it was fine. The tapioca thickens the liquid and makes it really nice and rich-tasting. This actually works better in the oven than the crockpot, by the way.


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