Oven Beef Stew (MedicineNet.com)

2 pounds lean beef stew meat, cut into bite-sized cubes (trimmed of visible fat)

3 carrots, sliced ( or cups of baby carrots)

2 onions, quartered and separated into layers

3 med-large potatoes, cut into stew-size wedges

(sweet potatoes can be substituted)

1 bay leaf

1 teaspoon dried oregano flakes

½ teaspoon freshly ground black pepper

½ teaspoon salt (optional)

2 ½ cups low sodium beef broth (add more as necessary)

11 ounce can condensed tomato bisque soup



Preheat oven to 275 degrees F. In an ovenproof Dutch oven or large casserole pan, combine all the ingredients except broth and soup, mix well. In a separate bowl, blend broth with condensed soup and pour over meat mixture. Cover and bake for 2 to 3 hours. Check after 2 hours to see if meat is tender and cooked throughout. If too much liquid has evaporated, add a cup or two more of beef broth. Stir mixture and bake 15 minutes more.



Serves: 8 Nutritional Info Per Serving:

Calories 331

Protein 31g

Carbohydrate 33

Fat 8g

Saturated Fat 3g

Cholesterol 77mg

Fiber 3.5g