Baked Beef Stew
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
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
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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.
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.
Member Ratings For This Recipe
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LORIANNA62
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PINKCOTTON
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.