Creamy Oven Baked Beef Stew
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Since the proof of the pudding is in the eating, everybody loves this creamy stew made with a secret ingredient...tapioca!
What You'll Need
- 2 pounds beef stew meat, trimmed
- 4 potatoes, cut into 1-inch chunks
- 6 carrots, cut into ½-inch chunks
- 1 onion, chopped
- 2 cups tomato juice
- 1 cup water
- 3 tablespoons quick-cook tapioca
- 1 teaspoon sugar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
What to Do
- Preheat oven to 350 degrees F. In a 9- x 13-inch baking dish that has been coated with cooking spray, combine beef, potatoes, carrots, and onion; mix well. In a large bowl, combine remaining ingredients; mix well.
- Pour tomato juice mixture over beef and vegetables. Cover tightly with aluminum foil and bake 2 to 2-1/4 hours, or until beef and vegetables are tender.
This is the perfect dish for when you want to prepare ahead of time. Just put it together, cover, and chill. Begin to bake 2-1/2 hours before serving.
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 418
- Calories from Fat 99
- Total Fat 11g 17 %
- Saturated Fat 4.3g 21 %
- Trans Fat 0.0g 0 %
- Protein 35g 70 %
- Cholesterol 94mg 31 %
- Sodium 1,198mg 50 %
- Total Carbohydrates 45g 15 %
- Dietary Fiber 5.8g 23 %
- Sugars 16g 0 %