Directions:
- In a large resealable plastic bag, combine the lemon juice, 2 tablespoons Worcestershire sauce and seasoned salt; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours.
- Drain and discard marinade. In an ovenproof Dutch oven, brown beef and garlic in oil. Add the parsnips, carrots, potatoes, onion, tomatoes, 1 cup broth, ketchup, herbs and remaining Worcestershire sauce.
- In a small bowl, combine flour and remaining broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Cover and bake at 325° for 1-1/2 hours. Add the corn and peas. Cover and bake 30-45 minutes longer or until meat and vegetables are tender. Yield: 6 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 807.06 Kcal (3379 kJ) | ||
| Calories from fat | 394.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.79g | 67% | |
|---|---|---|---|
| Cholesterol | 147.68mg | 49% | |
| Sodium | 1451.44mg | 60% | |
| Potassium | 1108.62mg | 24% | |
| Total Carbs | 50.01g | 17% | |
| Sugars | 13.19g | 53% | |
| Dietary Fiber | 5.99g | 24% | |
| Protein | 50.04g | 100% | |
| Vitamin C | 22.5mg | 38% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 3mg | 17% | |
| Calcium | 122.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 160.97 Kcal (674 kJ) | ||
| Calories from fat | 78.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 67% | |
|---|---|---|---|
| Cholesterol | 29.46mg | 49% | |
| Sodium | 289.5mg | 60% | |
| Potassium | 221.12mg | 24% | |
| Total Carbs | 9.97g | 17% | |
| Sugars | 2.63g | 53% | |
| Dietary Fiber | 1.2g | 24% | |
| Protein | 9.98g | 100% | |
| Vitamin C | 4.5mg | 38% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 0.6mg | 17% | |
| Calcium | 24.4mg | 12% | |
* 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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