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Oven Beef Stew

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Ingredients
  All purpose flour 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  Beef chuck 3⁄4 Pound, cut in 1-inch cubes
  Shortening 1 Tablespoon
  Condensed tomato soup 10 1⁄2 Ounce
  Water 1 1⁄4 Cup (20 tbs) (1 Soup Can)
  Chopped onion 3⁄4 Cup (12 tbs)
  Dried basil 1⁄4 Teaspoon, crushed
  Potatoes 2 Medium, pared and cubed
  Carrots 2 Medium, cut in 1 inch pieces
  Dry red wine/Water 1⁄4 Cup (4 tbs)
Directions

Combine flour, salt, and pepper; coat meat cubes in seasoned flour.
Brown in hot shortening in small Dutch oven; add soup, water, onion, and basil.
Cover and bake in moderate oven (375°) about 1 hour.
Add potatoes, carrots, and wine.
Cover and bake 1 hour longer or till tender.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
3

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4.246875
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 551 Calories from Fat 231

% Daily Value*

Total Fat 26 g39.5%

Saturated Fat 9.5 g47.7%

Trans Fat 0.7 g

Cholesterol 74.8 mg24.9%

Sodium 939.7 mg39.2%

Total Carbohydrates 48 g16.1%

Dietary Fiber 5.3 g21.3%

Sugars 12.6 g

Protein 27 g53.8%

Vitamin A 143.2% Vitamin C 53.7%

Calcium 6.7% Iron 20.5%

*Based on a 2000 Calorie diet

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Oven Beef Stew Recipe