Oven Stew Recipe
Ingredients
| 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 | |
| Flour | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Tablespoon | |
| Canned tomatoes | 16 Ounce | |
| Red burgundy wine | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
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
Directions
Mix flour, sugar and salt; stir into meat mixture.
Stir in tomatoes and wine.
Cover tightly; cook in 325° oven or on top of range 4 hours.
Bread in the Round (page 71) goes well with this easy but elegant stew.
Chef
