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Recipes
Classic Beef Stew
Classic Beef Stew
Classic Beef Stew
Stews are the perfect cold weather meal. You can make them ahead of time and they freeze well too. To keep the stew healthful use lean beef rather than fattier cuts and add lots of vegetables.
Recipe By:
Laura's Lean Beef
Prep
25 min
|
Total
3hr 10min
|
Serves
8
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Ingredients
1
tablespoon
vegetable oil
2
pounds
Laura's Lean Eye of Round Roast cut into 2-inch cubes
2
cups
sliced onioins
4
cloves
garlic, chopped
1
each
green bell pepper, sliced
4
large
celery stalks, cut into 2-inch pieces
8
medium
carrots
4
large
baking potatoes (about 2 pounds) cut into eighths
1
can
28 ounce can whole tomatoes
1
each
15-ounce can tomato sauce
1
tablespoon
soy sauce
1
teaspoon
Worcestershire sauce
1
cup
fat-free beef stock (double strength)
1
tablespoon
dried basil
1
-
salt and pepper to taste
Instructions
Preheat oven to 350 degrees.
Heat oil in skillet. On medium-high heat, sear meat cubes in skillet until browned on all sides.
In a separate bowl, combine canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce, beef stock, basil, salt and pepper. Mix thoroughly. Pour mixture over meat and vegetables in roasting pan.
Cover and bake for 45 minutes at 350 degrees. Reduce heat to 250 degrees and bake for 2 hours or until meat is very tender to the fork. Baste occasionally.
Crock Pot Variation:
Place all ingredients in a crock-pot on low heat for 8 hours.
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