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C.S.Beef Stew

 

26

Yield

6

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

½ cup cornstarch
2 teaspoons salt
¼ teaspoon black pepper
*
½ teaspoon paprika
1 ½ pounds stewing beef
3 tablespoons vegetable oil
1 ½ cups carrots
5 each potatoes
4 each onions
3 each celery stalks
1 can cream of mushroom soup
1 package onion soup mix
*
1 teaspoon gravy
1 tablespoon worcestershire sauce
1 ¾ cups milk

Directions

Combine cornstarch, salt and paprika.

Dredge meat lightly with mixture, reserve rest of mixture.

Toss meat cubes with oil in oven proof casserole.

Bake uncovered at 450℉ (230℃). for 30 min.

Stir once. Add carrots, celery and onion and potatoes.

Combine rest of cornstarch, mushroom soup, onion soup mix, worcestershire sauce and gravy browning, gradually add milk.

Pour over meat and vegetables, cover and bake in reduced heated oven at 350℉ (180℃). for 1 hour, Stir and bake another 45 min. or until meat is tender.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 523g (18.4 oz)
Amount per Serving
Calories 67445% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 1296mg 54%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 21%
Sugars g
Protein 74g
Vitamin A 114% Vitamin C 31%
Calcium 15% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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