Beef Oven Stew Recipe
Summary
Ingredients
| Egg | 1 , beaten | |
| Cornmeal | 2 Tablespoon | |
| Instant onion | 2 Teaspoon, minced | |
| Dry mustard | 1⁄2 Teaspoon | |
| Chili powder | 1⁄4 Teaspoon | |
| Ground beef | 1⁄2 Pound | |
| Cooking oil | 1 Tablespoon | |
| Potatoes | 2 Small, quartered | |
| Carrots | 2 Small, sliced | |
| Onion | 1 Small, quartered | |
| All purpose flour | 2 Teaspoon | |
| Tomatoes | 1 Ounce, can | |
| Beef | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 2026 Calories from Fat 999
% Daily Value*
Total Fat 111 g170.9%
Saturated Fat 38.1 g190.3%
Trans Fat 0 g
Cholesterol 539.4 mg179.8%
Sodium 1645.9 mg68.6%
Total Carbohydrates 163 g54.4%
Dietary Fiber 14.8 g59.2%
Sugars 48.3 g
Protein 112 g224.7%
Vitamin A 360.9% Vitamin C 129.4%
Calcium 21.6% Iron 69.3%
*Based on a 2000 Calorie diet
Directions
Combine egg, corn-meal, instant onion, mustard, chili powder, and 1/2 teaspoon salt.
Add beef; mix well.
Shape into 6 balls.
Brown in hot oil.
Place meatballs in 1 1/2-quart casserole.
Add potatoes, carrots, and quartered onion.
Sprinkle with salt and pepper.
Blend flour into drippings in skillet.
Add tomatoes, bouillon cube, and 2 tablespoons water.
Cook and stir till bubbly.
Pour over meat and vegetables.
Cover; bake at 350° till vegetables are tender, about 1 hour.
Chef
