Beef Stew

This is my favorite beef stew recipe – the one my mom has been making forever!  I have no idea where she got the original recipe, but she passed it on to me, and I’ve made my own slight changes to the recipe over the years, but it’s still fantastic.  Enjoy!

Beef Stew

Adapted from Mom’s recipe
Serves 6

1 1/2 lbs lean sirloin beef, cubed
1 Tbsp canola oil
1/2 cup diced onion
1/2 cup diced celery
3 carrots, peeled and cut into small pieces
3 medium potatoes, cubed small
1 can 14.5 oz green beans – do not drain
1 can 14.5 oz whole tomatoes, chopped, or 1 can diced tomatoes – do not drain
1 1/2 tsp salt
pepper to taste
2 1/2 Tbsp tapioca
1/2 cup dry red wine

Preheat oven to 250

In a large skillet, brown beef in oil. When browned, take meat and place in large casserole/roaster. Add and mix all other ingredients. Cover and put in oven for 5 hours.

**Note** For slightly faster cooking, cook at 350 for 3 hours.

Nutritional info:
Calories: 348.3
Total Fat: 7.2 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 0.9 g
Monounsaturated Fat: 1.4 g
Cholesterol: 47.6 mg
Sodium: 1,305.1 mg
Potassium: 881.2 mg
Total Carbohydrate: 37.7 g
Dietary Fiber: 7.2 g
Sugars: 8.1 g
Protein: 29.9 g


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