| Beef Stew with Tomatoes Get this meal cooking while you take care of something else—your kids, for instance. |
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Ingredients |
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| 1 1/2 | pounds beef stew meat |
| 12 | medium new potatoes, cut in half (1 1/2 pounds) |
| 1 | medium onion cut into 8 wedges |
| 1 | bag (8 ounces) babyÂcut carrots (30) |
| 2 | cups water |
| 1 1/2 | teaspoons seasoned salt |
| 1 | bay leaf |
| 1/4 | cup cold water |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 2 | large tomatoes, chopped (2 cups) |
- Heat oven to 325°F. Place all ingredients except cold water, flour, and tomatoes in 4Âquart ovenproof bean pot.
- Cover and bake about 2 hours, 30 minutes, or until beef is tender.
- Mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.
- Serve it up on your favorite Dixie product for a delicious mom moment that's clean up-easy.
Nutritional Information
1 Serving: Calories 325 (Calories from Fat 115); Total Fat 13g (Saturated Fat 5g); Cholesterol 70mg; Sodium 470mg; Total Carbohydrate 30g (Dietary Fiber 4g); Protein 26g
% Daily Value: Vitamin A 100%; Vitamin C 44%; Calcium 2%; Iron 22%
Diet Exchanges: 1 Starch; 3 Vegetable; 2 1/2 High-Fat Meat; 1 Fat
Suggested Dixie Products
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