Oven Beef Stew with Root Vegetables
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Oven Beef Stew with Root Vegetables calories by ingredient
Introduction
This is a potato free beef stew. Slow roasted in the oven, it is so flavorful you will probably prefer it to traditional beef stew with potatoes. This is a potato free beef stew. Slow roasted in the oven, it is so flavorful you will probably prefer it to traditional beef stew with potatoes.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
Tips
I use an enamel coated cast iron baking dish to make this. I spray it with Pam Grilling spray to make clean up easier.
Directions
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