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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 496.1
  • Total Fat: 6.2 g
  • Cholesterol: 90.8 mg
  • Sodium: 1,116.9 mg
  • Total Carbs: 70.0 g
  • Dietary Fiber: 10.2 g
  • Protein: 41.1 g

View full nutritional breakdown of Oven to Freezer Stew calories by ingredient
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Oven to Freezer Stew

Submitted by: GODDESSOFHOME

Introduction

An old recipe, from the mother of a very good friend. Easy to prepare ahead and finish up after work or school An old recipe, from the mother of a very good friend. Easy to prepare ahead and finish up after work or school
Number of Servings: 6

Ingredients

    2 lb Stewing Beef, cubed
    2 large onions, sliced
    3 cloves garlic, crushed
    3 tbsp flour whole wheat or white
    1 1/2 tsp salt
    1/4 tsp pepper
    1 tsp thyme
    1 small bay leaf
    1 can (7 1/2 oz) tomato sauce
    1 can (10 oz) beef bouillon
    1 cup water



    2 large carrots
    2 stalks celery
    5 large potatoes

Directions

In large heavy casserole or Dutch Oven, combine all ingredients except vegetables. Cover and bake at 350 F for about 3 hours, until meat is tender, stirring occasionally. Cook, then regrigerate or freeze in air-tight wrapping. To serve, reheat in oven or large heavy pot on top of stove, adding about 2 cups or more water. Cuber potatoes, sliced carrots or other vegetables may be added. Simmer at least 1/2 hour adjust seasoning to taste. 4 to 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user GODDESSOFHOME.






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