Hearty Beef Stew Recipe
I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often!
Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it!
-Virginia Brown, Hudson, Florida
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon sugar
- 1-1/2 teaspoons salt
- 2 bay leaves
- 2 medium onions cut into wedges
- 3 cups tomato juice
- 2 pounds beef stew meat
- 1 can (4 ounces) sliced mushrooms drained
- 1-1/2 teaspoons dried thyme
- 1/3 cup quick-cooking tapioca
- 6 to 7 medium potatoes peeled and cut into 1-1/2-inch pieces
- 8 medium carrots cut into 1-inch pieces
- 4 to 5 celery ribs cut into 1-inch pieces
- 1 beef bouillon cube
- Carbohydrate 20.1524644537746 g
- Cholesterol 99.8683214 mg
- Fat 26.130329373891 g
- Fiber 1.27513335367902 g
- Protein 29.7094826831311 g
- Saturated Fat 10.4986444778894 g
- Serving Size 1 1 -8 serving (323g)
- Sodium 616.358635977883 mg
- Sugar 18.8773311000955 g
- Trans Fat 3.34123907877852 g
- Calories 437 calories
Directions In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325degrees for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving. Yield: 6-8 servings. Originally published as Hearty Beef Stew in Reminisce September/October 1995, p47 Nutritional Facts 1-1/2 cups equals 349 calories, 8 g fat (3 g saturated fat), 71 mg cholesterol, 965 mg sodium, 44 g carbohydrate, 5 g fiber, 26 g protein. Print Add to Recipe Box Email a Friend
