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
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)
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
-
Step2Cover and bake about 2 hours 30 minutes or until beef is tender.
-
Step3In 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;Tips from the Betty Crocker Kitchens
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