Baked Vegetable Beef Stew |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When my granddaughter was 3, she had a bear that sang a song about 'root stew', recalls Alice McCabe of Climax, New York. She thought he was talking about tree roots, so I took her to the store to buy root veggies, and we made this stew. Ingredients:
1-1/2 pounds beef sirloin tip roast, cut into 1-inch cubes |
3 cups cubed peeled potatoes |
3 celery ribs, cut into 1-inch pieces |
1-1/2 cups cubed peeled sweet potatoes |
3 large carrots, cut into 1-inch pieces |
1 large onion, cut into 12 wedges |
1 cup cubed peeled rutabaga |
1 envelope reduced-sodium onion soup mix |
2 teaspoons dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup water |
1 can (14-1/2 ounces) stewed tomatoes |
Directions:
1. In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly.
2. Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture.
3. Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally. Yield: 6 servings.
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