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Stew: Laura's Savory Beef Stew




Source of Recipe


Laura @LLB


Recipe Introduction


"What's the difference between beef stew and pot roast? Beef stew typically features cubed beef cooked with veggies, while in a pot roast, the roast is cooked whole and then sliced just before serving. This beef stew features ingredients your grandmother would have served, including potatoes, carrots and tomatoes."




List of Ingredients




2 pounds Eye of Round Round Roast cut into 2-inch cubes
1 28-ounce can whole tomatoes
2 cups sliced onions
1 15-ounce can tomato sauce
4 cloves garlic, chopped
1 tablespoon soy sauce
1 green bell pepper, sliced
1 teaspoon Worcestershire sauce
4 large celery stalks, cut into 2-inch pieces
1 cup fat-free beef stock (double strength)
8 medium carrots
1 tablespoon dried basil
4 large baking potatoes (about 2 pounds) cut into eighths
salt and pepper to taste


Recipe



1. Preheat oven to 350 degrees.

2. Place meat, onions, garlic, pepper, celery, carrots, and potatoes in large roasting pan.

3. In a separate bowl, combine canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce, beef stock, basil, salt and pepper. Mix thoroughly. Pour mixture over meat and vegetables in roasting pan.

4. Cover and bake for 45 minutes at 350 degrees. Reduce heat to 250 degrees and bake for 2 hours or until meat is very tender to the fork. Baste occasionally.
(This recipe could be cooked in a crock-pot on low heat for 8 hours. It can be put on to cook before leaving for work and have it ready to eat when coming home.)

Makes 8 servings.

Cooking Tip: This recipe could be cooked in a crock-pot on low heat for 8 hours. It can be put on to cook before leaving for work and have it ready to eat when coming home.