Baked Beef Stew*
Source of Recipe
JoAnna Lund
List of Ingredients
16 ounces beef stew meat -- lean, diced
1 cup sliced carrots -- thinly sliced
1 cup sliced celery -- thinly sliced
1/2 cup chopped onion
1 1/2 ounces onion soup mix -- dry
10 3/4 ounces Campbell's Healthy Request Cream of
Mushroom Soup, condensed -- 1 can
1/2 cup water
2 tablespoons ketchup -- reduced-sodium, if you can find it
1/2 cup sliced mushrooms -- one 2.5 oz. jar
3 cups cooked noodles -- hot, rinsed and drained
Preheat oven to 325 degrees. In an 8-by-8-inch baking dish, combine meat, carrots, celery, and onion.
In a medium bowl, combine dry onion soup mix, mushroom soup, water, ketchup, and mushrooms. Evenly spoon mixture over meat mixture. Cover and bake for 1 1/2 to 2 hours.
For each serving, place 1/2 cup noodles on a plate and spoon about 1 cup meat mixture over top. Serves 6.
HINTS:
1. 2 2/3 cup uncooked noodles usually cooks to about 3 cups.
2. Can be cooked in a slow cooker on LOW for 6 to 8 hours.
3. Good spooned over baked potato in place of noodles.
NOTES:
1. I used the crockpot.
2. I sauteed the carrots, celery, & onion in a nonstick skillet that had been sprayed with nonstick cooking spray, before adding to the pot. -- My husband always requests that I do this.
3. This was great!
4. Next time, I may try just a small dash of Worcestershire Sauce in the sauce.
Each serving equals:
HE: 2 Pro, 1 Brd, 1 Veg, 1/4 Slider, 13 Opt. Cal.
6.4 Points
316 cal, 8 g fat, 3 g fiber, 28 g prot, 33 g carb, 757 mg sod, 71 mg calc
DIABETIC: 2 Mt, 1 1/2 St, 1 Ve
Recipe
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