Oven Beef Stew

By á-170456

Ingredients

• 1 1/2 pounds lean round steak cut 1 1/2" cubes
• 6 small all-purpose potatoes scrubbed, quartered
• 3 carrots sliced
• 2 celery stalks sliced
• 2 onions chopped
• 1 cup low-sodium mixed vegetable juice
• 1/2 cup low-sodium beef broth
• 1/4 cup red wine vinegar
• 2 tablespoons tapioca or brown rice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon paprika
• 1/2 cup minced parsley

Preparation

Step 1

Preheat the oven to 325 degrees.

In a Dutch oven or flameproof casserole, combine the beef, potatoes, carrots, celery, onions, vegetable juice, broth, vinegar, tapioca, Worcestershire sauce and paprika. Bake, covered, until the beef and vegetables are tender, about 3 hours. Stir in the parsley and serve.

This recipe yields 6 servings.

Per Serving: 325 Calories, 4 g Total Fat, 1 g Saturated Fat, 65 mg Cholesterol, 202 mg Sodium, 40 g Total Carbohydrate, 5 g Dietary Fiber, 31 g Protein, 50 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 3 Protein/Milk.

Points Per Serving: 6.