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
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
-
Step1Heat 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.
-
Step2Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
-
Step3Stir 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;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved