Recipe
Hearty Slow-Baked Beef Stew
Indulge in this flavorful and satisfying slow-baked beef stew, featuring tender beef round steak, hearty vegetables, and savory stewed tomatoes. Slow-cooked to perfection, this low-calorie and low-fat dish is a comforting meal that will warm your soul.
Ingredients
3⁄4 | pound boneless beef round steak, trimmed and cubed |
|---|---|
1 | tablespoon canola oil |
4 | medium unpeeled potatoes, cut into 1 inch chunks |
5 | medium carrots, cut into 1 ½ inch chunks |
1 | celery rib, cut into 1-inch chunks |
1 | large onion, cut into 1-inch chunks |
1 | ((14 ½ ounce)) can chunky stewed tomatoes |
3 | tablespoons quick-cooking tapioca |
1 | teaspoon browning sauce |
1⁄4 | teaspoon black pepper |
1 | cup frozen peas |
Instructions
Cooking Instructions | |
|---|---|
| 1. | Begin by browning the trimmed and cubed beef round steak in oil in a dutch oven. |
| 2. | Add the unpeeled potatoes, carrots, celery, onion, stewed tomatoes, quick-cooking tapioca, browning sauce, and black pepper, stirring to combine. |
| 3. | Cover the dutch oven and bake at 300 degrees for 4-5 hours, remembering to stir the stew twice during the cooking process. |
| 4. | During the final 30 minutes of baking, add the frozen peas to the stew. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 308.3 kcal |
| Protein | 18.5 g |
| Fat | 5.2 g |
| Carbohydrates | 48.4 g |
| Fiber | 6.9 g |
| Sugar | 14.3 g |
Published on Jul 26, 2024 by Luminița