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Beef Stew with Tomatoes

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By Betty Crocker Kitchens
Updated Aug 2, 2006
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Here’s a hearty beef stew that won’t leave you in the kitchen chopping vegetables all day!

Beef Stew with Tomatoes

  • Prep Time 20 min
  • Total 3 hr 10 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 1/2 lb beef stew meat
  • 12 medium new potatoes, cut in half (1 1/2 lb)
  • 1 medium onion, cut into 8 wedges
  • 1 bag (8 oz) baby-cut carrots (30)
  • 2 cups water
  • 1 1/2 teaspoons seasoned salt
  • 1 bay leaf
  • 1/4 cup cold water
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 large tomatoes, chopped (2 cups)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
  • Step 
    2
    Cover and bake about 2 hours 30 minutes or until beef is tender.
  • Step 
    3
    In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.

Nutrition

325 Calories
13 g Total Fat
26 g Protein
30 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
115
Total Fat
13 g
Saturated Fat
5 g
Cholesterol
70 mg
Sodium
470 mg
Potassium
930 mg
Total Carbohydrate
30 g
Dietary Fiber
4 g
Protein
26 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
44%
44%
Calcium
2%
2%
Iron
22%
22%
Exchanges:
1 Starch; 3 Vegetable; 2 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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