Oven Beef Stew with Root Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
32 oz Beef, top sirloin 0.25 cup Flour - Gold medal all purpose flour .25 tsp Thyme, ground .25 tbsp Basil .25 tsp Sage, ground 1 serving Salt, substitute: Morton, Salt Substitute, 1/4 tsp (1.2g)/serving 1 tsp Pepper, white 249 grams Onions, raw 160 grams Carrots, raw 356 grams Turnips 2 serving Rutabega (1 cup cubes) 1.5 cup (8 fl oz) Water, tap 2 cube (6 fl oz prepared) Beef bouillon 1 tsp worchester sauce (by LOSEWAITG) 4 oz Alcohol, Wine Red (Merlot or Cabernet Sauvignon) 6 pat (1" sq, 1/3" high) Butter, unsalted 4 clove Garlic
Dredge meat in flour mix and arrange 1/2 meat and vegetables in large greased casserole. Repeat. Dissolve beef cubes in hot water adn add sauce and wine. Pour over casserole and dot with butter. cover tightly and bake at 325 degrees for 3 hours.
Serving Size: 8
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 328.8
- Total Fat: 12.3 g
- Cholesterol: 109.1 mg
- Sodium: 344.4 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 3.2 g
- Protein: 36.1 g
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