This long cold winter continues. My favorite meal for a cold night is the oven stew recipe that my mom has made for years. From a nutrition viewpoint, there are lots of vegetables with lots of good flavor. What more could you ask for - vegetables, flavor and warmth.
The original recipe called for baking at something like 250 degrees for 4 or 5 hours. I now do it at 325 and cut down the baking time to 2 hours or a bit more. The meat is still tender, the vegetables get done and the flavor is still well-blended.
Enjoy now. Its not a great recipe for August.
Oven Beef Stew
2- 16 oz. cans diced tomatoes 4 medium potatoes, cubed
1 tablespoon sugar 3 onions, cut in chunks
1 teaspoon salt (optional) 5 carrots, cut in chunks
1/4 cup tapioca (optional) 1 green pepper, cut in chunks
2 pounds beef stew meat 3 stalks celery, sliced
Put tomatoes and seasonings in the bottom of a large roaster or casserole. Add meat and vegetables. Cover. Bake at 325°F for 2 to 2 1/2 hours.
Alternate Cooking method: Place ingredients in slow cooker. Cook on high for 6-7 hours.
Nutrition Facts (8 servings per recipe): Calories 375; Fat —14 grams; Calories from Fat—130; Sodium—422 mg; Total Carbohydrate—40 grams; Fiber—4 grams
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