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Oven Stew Recipe
|Beef bottom round steak||2 Pound, cut into 3/4 inch cubes|
|Flour||1⁄2 Cup (8 tbs)|
|Carrots||2 Cup (32 tbs), cut in 1/2 inch slices|
|Boiling potatoes||2 Medium, quartered|
|Canned condensed tomato soup||10 1⁄2 Ounce (1 Can)|
|Canned consomme||10 1⁄4 Ounce, undiluted (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Frozen peas package||10 Ounce (1 Package)|
Calories 1576 Calories from Fat 312
% Daily Value*
Total Fat 35 g53.6%
Saturated Fat 16.7 g83.5%
Trans Fat 0 g
Cholesterol 352 mg
Sodium 2485.2 mg103.6%
Total Carbohydrates 156 g52%
Dietary Fiber 25.6 g102.2%
Sugars 47.6 g
Protein 155 g310.1%
Vitamin A 501.2% Vitamin C 208.2%
Calcium 27.5% Iron 56.3%
*Based on a 2000 Calorie diet
Combine beef, carrots, onions, potatoes, bay leaves, marjoram, salt and pepper in 3-quart casserole.
Stir in soups and water until well mixed.
MICROWAVE 5 MINUTES on HIGH.
MICROWAVE 50 to 60 MINUTES on '6', or until meat and vegetables are tender, stirring 2 or 3 times.
Add peas during last 10 minutes of cooking.
Let stand 10 minutes, covered.
Remove bay leaves.
Serve over biscuits, if desired.