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Baked Beef Stew

When I was growing up in Ohio, my mother often made this stew for Sunday dinner. She'd put it in the oven before we left for church, and I remember how pleasant it was to come home to such a wonderful aroma! No one ever was late sitting down at the table on those days!
  • Total Time
    Prep: 10 min. Bake: 3 hours 10 min.
  • Makes
    6 servings

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 cup canned diced tomatoes
  • 6 medium carrots, cut into strips
  • 3 medium potatoes, peeled and quartered
  • 1/2 cup thickly sliced celery
  • 1 medium onion, sliced and separated into rings
  • 3 tablespoons quick-cooking tapioca
  • 1 slice bread, crumbled
  • 1 cup water

Directions

  • In large bowl, combine all the ingredients. Spoon into a greased 3-qt. casserole. Cover and bake at 325° for 3-1/2 hours or until meat is tender.
Nutrition Facts
1 cup: 356 calories, 12g fat (0 saturated fat), 97mg cholesterol, 241mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

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