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Harvest Beef Stew

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By Betty Crocker Kitchens
Updated Sep 16, 2016
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This Betty's Best stew, loaded with beef and six kinds of vegetables, is certainly the best stew you'll ever bake.

Harvest Beef Stew

  • Prep Time 35 min
  • Total 4 hr 45 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 2 lb beef stew meat, cut into 1-inch cubes
  • 4 medium carrots, cut into 1-inch pieces
  • 2 medium onions, cut into eighths
  • 4 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1/3 cup uncooked quick-cooking tapioca
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 1 tablespoon cumin seed
  • 1 teaspoon salt
  • 8 ears frozen corn-on-the-cob or 1 box (9 oz) frozen whole kernel corn
  • 8 small red potatoes, cut in half (1 lb)
  • 2 small zucchini, thinly sliced

Instructions

  • Step 
    1
    Heat oven to 325°F. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
  • Step 
    2
    Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
  • Step 
    3
    Stir in zucchini. Cover; let stand 10 minutes before serving.

Nutrition

350 Calories
14 g Total Fat
27 g Protein
34 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
125
Total Fat
14 g
Saturated Fat
5 g
Cholesterol
70 mg
Sodium
540 mg
Potassium
960 mg
Total Carbohydrate
34 g
Dietary Fiber
5 g
Protein
27 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
26%
26%
Exchanges:
1 Starch; 4 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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