Oven Vegetable Beef Stew
2 pounds lean beef stew meat (fat trimmed off), cut into bite-sized cubes
3 large carrots, sliced (or 3 cups baby carrots)
2 sweet white onions, quartered and separated into layers
2 medium to large potatoes, cut into stew-size pieces
1 medium sweet potatoes, cut into stew-size pieces
1 bay leaf
1 teaspoon dried oregano flakes
1/2 teaspoon freshly ground black pepper, add more to taste
2 1/2 cups low sodium beef broth
11 ounce can condensed tomato bisque soup
Preheat oven to 275-degrees. In an ovenproof Dutch oven or large casserole pan (with lid), combine all the ingredients except broth and soup, mixing well.
In a separate bowl, blend broth with condensed soup and pour over meat mixture. Cover and bake for 2 to 3 hours.
Check after 2 hours to see if meat is tender and cooked throughout. If too much liquid has evaporated, add a cup or two more of beef broth. Stir mixture and bake 15 minutes more.
Makes 8 servings.
Nutritional Information Per Serving
Total fat (3 grams saturated fat) 8 grams
Protein 31 grams
Carbohydrate 33 grams
Dietary Fiber 4 grams
Sodium 413 mg
Recipe contributed by Dean Medical Group Dietitian Mary M. Hughes, RD, MS, CD.