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

Ingredients
¾	lb 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) (14 ½ ounce) can chunky stewed tomatoes
3	tablespoons quick-cooking tapioca
1	teaspoon browning sauce
¼	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.

Jul 26, 2024