BakersDozen
Senior Cook
* Exported from MasterCook *
Alisha's Oven Beef Stew
Recipe By :Alisha Priddy (sister-in-law)
Serving Size : 6 Preparation Time :0:00
Categories : Entrees Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package beef stew meat -- cut in small pieces
1 medium onion -- sliced
4 potatoes -- peeled and cubed
4 carrots -- scraped and cut in
chunks
1 rib celery with leaves -- cut up
Salt and pepper to taste
2 teaspoons beef bouillon base
1/3 cup all-purpose flour -- or more
Water
Brown the beef cubes in alittle oil or butter; use a slotted spoon and place beef in a large, deep greased casserole or pan. Layer vegetables in order given and add the beef bouillon base, salt and pepper. Sprinkle flour over all and add enough water to cover. Cover with a lid or foil and bake at 350 F. for about 1-1/2 hours, or until beef and vegetables are tender and a gravy has formed. Stir about halfway thru baking. If gravy isn't thick enough, add abit more flour and let cook alittle longer. Serve with hot biscuits or cornbread.
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Per Serving (excluding unknown items): 181 Calories; 4g Fat (17.4% calories from fat); 11g Protein; 26g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 45mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable.
NOTES : I did mine in a deep cast-iron skillet. Its so good and makes a delicious gravy that permeates the vegetables.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Alisha's Oven Beef Stew
Recipe By :Alisha Priddy (sister-in-law)
Serving Size : 6 Preparation Time :0:00
Categories : Entrees Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package beef stew meat -- cut in small pieces
1 medium onion -- sliced
4 potatoes -- peeled and cubed
4 carrots -- scraped and cut in
chunks
1 rib celery with leaves -- cut up
Salt and pepper to taste
2 teaspoons beef bouillon base
1/3 cup all-purpose flour -- or more
Water
Brown the beef cubes in alittle oil or butter; use a slotted spoon and place beef in a large, deep greased casserole or pan. Layer vegetables in order given and add the beef bouillon base, salt and pepper. Sprinkle flour over all and add enough water to cover. Cover with a lid or foil and bake at 350 F. for about 1-1/2 hours, or until beef and vegetables are tender and a gravy has formed. Stir about halfway thru baking. If gravy isn't thick enough, add abit more flour and let cook alittle longer. Serve with hot biscuits or cornbread.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; 4g Fat (17.4% calories from fat); 11g Protein; 26g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 45mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable.
NOTES : I did mine in a deep cast-iron skillet. Its so good and makes a delicious gravy that permeates the vegetables.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
