Directions:
- Preheat oven to 275 degrees.
- In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
- In a seperate bowl, blend the broth with the soup and pour over meat mixture.
- Cover and bake 2 to 3 hours.
- Check after 2 hours to see if the meat is tender and cooked throughout.
- If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
- NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.24 Kcal (1119 kJ) | ||
| Calories from fat | 58.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 10% | |
|---|---|---|---|
| Cholesterol | 73mg | 24% | |
| Sodium | 766.94mg | 32% | |
| Potassium | 959.52mg | 20% | |
| Total Carbs | 24.99g | 8% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 28.99g | 58% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 1mg | 32% | |
| Iron | 3.2mg | 18% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 75.79 Kcal (317 kJ) | ||
| Calories from fat | 16.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 10% | |
|---|---|---|---|
| Cholesterol | 20.7mg | 24% | |
| Sodium | 217.51mg | 32% | |
| Potassium | 272.12mg | 20% | |
| Total Carbs | 7.09g | 8% | |
| Sugars | 1.55g | 22% | |
| Dietary Fiber | 1.12g | 16% | |
| Protein | 8.22g | 58% | |
| Vitamin C | 2.2mg | 13% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.9mg | 18% | |
| Calcium | 19.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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