Oven Beef Stew

Thank you Linda!

Makes 6 servings

1 1/2 pounds lean round steak, cut into 1 1/2" cubes
6 small all-purpose potatoes, peeled and quartered
3 carrots, cut into chunks
2 celery stalks, sliced
2 onions, quartered
1 cup low-sodium mixed vegetable juice
1/2 to 1 cup low-sodium beef broth
1/4 cup red-wine vinegar (I substitute cooking wine)
2 tbsp tapioca (this is for thickening)
2 tbsp Worcestershire sauce
1 tbsp paprika
1/2 cup minced parsley
(I just add chopped dried in with the liquids)

Preheat the oven to 325 degrees. In a dutch oven or flameproof casserole,
combine the beef, potatoes, carrots, celery, onions, vegetable juice,
broth, vinegar, tapioca, Worcestershire sauce and paprika. Bake,
uncovered, until the beef and vegetables are tender, 2 to 3 hours.
Stir in the parsley and serve.

POINTS: 8 (6)

PER SERVING: 325 Calories, 4 g Fat, 1 g Saturated Fat,
65 mg cholesterol, 202 mg sodium, 40 g total carbohydrate,
5 g Fiber, 31 g protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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