Tuesday, May 5, 2009

Easy Oven Beef Stew


2 pounds boneless beef round tip, trimmed of fat
2 to 3 tablespoons all-purpose flour
1 1/2 cups water
6 medium-size carrots (about 1 1/4 lbs. total), sliced about 1 inch thick
1/2 pound small mushrooms or quartered large mushrooms
2 small red onions (about 6 oz. total), quartered lengthwise
1/2 cup finely chopped parsley
Salt, Pepper to taste


Cut beef into 1-inch cubes; coat with flour, shaking off excess. Arrange cubes slightly apart in an ungreased 9- by 13-inch baking dish or pan. Bake, uncovered, in a 500 degree oven for 20 minutes. Remove dish from oven and let cool for about 5 minutes; meanwhile, reduce oven temperature to 350 degrees.

Gradually add water to dish, stirring to loosen any browned bits.

Add carrots, mushrooms, onions, and all but 1 tablespoon of the parsley. Cover tightly. Bake until beef is very tender, stirring once or twice (about 2 1/2 hours). Season to taste with salt and garnish with remaining parsley.

Yield:Makes 8 servings.

Nutrition information:Per serving: 197 calories, 26 grams protein, 12 grams carbohydrates, 5 grams total fat (2 grams saturated fat), 68 milligrams cholesterol, 98 milligrams sodium.

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