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Beef Stew with Tomatoes

  • Prep 20 min
  • Total 3 hr 10 min
  • Servings 6

Here’s a hearty beef stew that won’t leave you in the kitchen chopping vegetables all day! ...MORE+ LESS-

Ingredients

1 1/2
lb beef stew meat
12
medium new potatoes, cut in half (1 1/2 lb)
1
medium onion, cut into 8 wedges
1
bag (8 oz) baby-cut carrots (30)
2
cups water
1 1/2
teaspoons seasoned salt
1
bay leaf
1/4
cup cold water
2
tablespoons Gold Medal™ all-purpose flour
2
large tomatoes, chopped (2 cups)

Steps

Hide Images
  • 1
    Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
  • 2
    Cover and bake about 2 hours 30 minutes or until beef is tender.
  • 3
    In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.

Expert Tips

  • You can buy beef for stew that is already cut into small pieces. Or try an inexpensive cut, such as shoulder or chuck, and cut it into 1-inch cubes.
  • Fresh tomatoes not at their peak? Go ahead and use a high-quality canned variety. You’ll need a 14 1/2-ounce can to replace the 2 cups called for in this stew.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
115
% Daily Value
Total Fat
13 g
Saturated Fat
5 g
Cholesterol
70 mg
Sodium
470 mg
Potassium
930 mg
Total Carbohydrate
30 g
Dietary Fiber
4 g
Protein
26 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
44%
44%
Calcium
2%
2%
Iron
22%
22%
Exchanges:
1 Starch; 3 Vegetable; 2 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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