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Oven Stew Recipe
|Round beef steak||2 Pound, cut into 1 inch cubes|
|Sliced carrots||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Onions||2 Medium, sliced|
|Canned water chestnuts||5 Ounce, drained|
|Canned sliced mushrooms||6 Ounce, drained|
|Canned tomatoes||16 Ounce|
|Red burgundy wine||1 Cup (16 tbs)|
Calories 418 Calories from Fat 116
% Daily Value*
Total Fat 13 g19.8%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 61.3 mg20.4%
Sodium 1483.3 mg61.8%
Total Carbohydrates 32 g10.6%
Dietary Fiber 4.5 g17.9%
Sugars 9.2 g
Protein 35 g71%
Vitamin A 148.3% Vitamin C 25.4%
Calcium 9.1% Iron 17.7%
*Based on a 2000 Calorie diet
Mix flour, sugar and salt; stir into meat mixture.
Stir in tomatoes and wine.
Cover tightly; cook in 325Â° oven or on top of range 4 hours.
Bread in the Round (page 71) goes well with this easy but elegant stew.