Smucker's jammin' Beef Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 510.0
  • Total Fat: 22.2 g
  • Cholesterol: 68.0 mg
  • Sodium: 1,038.4 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 36.5 g

View full nutritional breakdown of Smucker's jammin' Beef Stew calories by ingredient
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Introduction

I really like this stew, and you would never know there was grape jam in it! I have altered it from it's original recipe, though, for personal preference. Plus, only set it for 4 servings, rather than the 8 it was originally set for. I really like this stew, and you would never know there was grape jam in it! I have altered it from it's original recipe, though, for personal preference. Plus, only set it for 4 servings, rather than the 8 it was originally set for.
Number of Servings: 4

Ingredients

    1 lb. beef stew meat, trimmed
    2 Tbsp flour
    3/4 tsp salt
    1/8 tsp pepper
    1/4 c. concord grape jam, low or sugar free
    1 can(14.5 oz) diced tomatoes
    1.5 tsp Worcestershire sauce
    2 carrots, cut diagonally
    3 new potatoes
    1 bay leaves, optional
    1/2 c. yellow onion, chopped
    No stick cooking spray

Directions

STOVE TOP METHOD: Spray a 4-1/2 quart Dutch oven with no-stick spray.
Place meat in pot. Combine flour, salt and pepper. Toss with meat to coat evenly. Add onions, carrots, bay leaves, Worcestershire sauce, tomatoes, grape jam, broth or water. Mix to combine ingredients.
Bring to a boil, then reduce to a simmer. Cover and simmer 1 hour, stirring occasionally. Add potatoes, simmering 30 minutes more or until meat and potatoes are fork-tender. Remove bay leaves. Add chopped parsley, stirring to combine gravy. Season to taste with salt and pepper.

SLOW COOKER METHOD: Spray slow cooker with no-stick spray.
Place meat in cooker. Combine flour, salt and pepper. Toss with meat to coat evenly. Add onions, carrots, bay leaves, Worcestershire sauce, tomatoes, grape jam, broth or water and potatoes. Mix to combine ingredients.
Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. Remove bay leaves. Add chopped parsley, stirring to combine gravy. Season to taste with salt and pepper.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user MSMINDYF.

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