Oven Beef Stew
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
stewing beef
lean, cut into 1 inch cubes |
|
| 1 | can |
soup, cream of celery
|
|
| ½ | package |
leek soup mix
|
* |
| 1 | cup |
red wine
dry |
*
|
| 1 | each |
onions
coarsely chopped |
|
| 5 | medium |
russet potatoes
peeled, cut into 1/8's |
*
|
| 8 | each |
carrots
peeled, halved |
|
| 2 | cups |
broccoli florets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
stewing beef
lean, cut into 1 inch cubes |
|
| 1 | can |
soup, cream of celery
|
|
| 0.5 | package |
leek soup mix
|
* |
| 237 | ml |
red wine
dry |
*
|
| 1 | each |
onions
coarsely chopped |
|
| 5 | medium |
russet potatoes
peeled, cut into 1/8's |
*
|
| 8 | each |
carrots
peeled, halved |
|
| 473 | ml |
broccoli florets
|
|
Directions
Preheat oven to 350℉ (180℃).
In 5 quart dutch oven, combine beef, undiluted soup, dry soup mix, wine, and onion.
Mix well. Top with potato pieces and carrots, mixing in slightly, cover and bake 2 hours.
Stir in broccoli, cover and bake 15 minutes.
Remove cover and bake 15 min longer.
