Baked Beef Stew

Plenty of potatoes. New potatoes in their skins offer a good source of fiber and vitamin C in this traditional beef stew dish.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 210
Fat 2g
Saturated Fat 1/2g
Sodium 570mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (about 1 1/4 cups)

Calories: 210
Calories from Fat: 20),

% Daily Value

Total Fat: 2g; 2%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 570mg; 570%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 20%;
Calcium: 4%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 15 min
Total Time 3 hr 45 min
Servings 8

Ingredients

1: pound top round steak or beef stew meat, cut into 1/2-inch pieces

1: medium onion, cut into eighths

1: bag (8 oz) baby-cut carrots (about 30)

1: can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1: can (10.5 oz) condensed beef broth

1: can (8 oz) tomato sauce

1/3: cup all-purpose flour

1: tablespoon Worcestershire sauce

1: teaspoon sugar

1: teaspoon dried marjoram leaves

1/4: teaspoon pepper

12: small red potatoes (1 1/2 lb), cut into fourths

2: cups sliced fresh mushrooms (about 5 oz) or 1 package (3.4 oz) fresh shiitake mushrooms, sliced

Directions

1 Heat oven to 325°F.
2 In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
3 Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

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We calculated the nutrition of this recipe at the time it was created on 06/17/2011. NOTE: We do not include optional ingredients in our calculations.