Country-Style Oven Beef Stew
This recipe is taken from the 1992 Milk Calendar. This is the Country-Style Oven Beef Stew recipe.
- Prep: 15 min
- Cooking: 2 h 15
Ingredients
- 1/2 cup (125 mL) corn starch
- 2 tsp (10 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/2 tsp (2 mL) paprika
- 1 1/2 lbs (675 g) lean stewing beef cubed
- 3 tbsp (45 mL) vegetable oil
- 1 1/2 cups (375 mL) carrots diced
- 5 small potatoes diced
- 4 small onions diced
- 3 stalks celery diced
- 2 cups (500 mL) sliced green beans
- 1 can (10 oz/284 mL) cream of mushroom soup
- 1 pouch (approx. 35 g) dry onion soup mix
- 1 tbsp (15 mL) Worcestershire sauce
- 1/2 to 1 tsp (2 to 5 mL) liquid gravy browning
- 1 3/4 cups (430 mL) Milk
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Preparation
Combine corn starch, salt, pepper and paprika. Dust meat cubes lightly with corn starch mixture; reserve excess corn starch mixture. Toss meat cubes with oil in a 16-cup (4 L) oven-proof bowl or deep casserole. Bake, uncovered, in preheated 450 °F (230 °C) oven 30 min; stir once. Add carrots, potatoes, onions, celery and green beans to meat.
Combine reserved corn starch mixture with mushroom soup, onion soup mix, Worcestershire sauce and gravy browning; gradually stir in milk. Pour over meat and vegetables in pan. Reduce oven temperature to 350 °F (180 °C). Bake, covered, 1 hour.
Remove cover and stir to combine meat, vegetables and sauce. Return to oven; bake, covered, 45 min or until meat and vegetables are tender.
Tips
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Nutritional information
Per serving| Energy: | 500 Calories |
| Protein: | 29 g |
| Carbohydrate: | 55 g |
| Fat: | 19 g |
| Fibre: | 5 g |
| Sodium: | 1731 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 15 % / 160 mg |
| Vitamin B12: | 135 % |
| Zinc: | 72 % |
| Vitamin A: | 63 % |
| Niacin: | 48 % |
