Baked Stew with Root Vegetables Recipe

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Baked Stew with Root Vegetables
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  1. In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown beef in oil in batches. Remove and keep warm.
  2. In the same pan, saute onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in remaining flour until blended. Gradually add broth; stir in bay leaf and beef. Bring to a boil.
  3. Cover and bake at 350° for 1 hour. Cut vegetables into 1-in. pieces; stir into stew. Cover and bake 1-1/2 to 2 hours longer or until beef and vegetables are tender. Skim fat and discard bay leaf. Yield: 8 servings (3 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 667.94 Kcal (2797 kJ)
Calories from fat 314.58 Kcal
% Daily Value*
Total Fat 34.95g 54%
Cholesterol 93.1mg 31%
Sodium 731mg 30%
Potassium 641.69mg 14%
Total Carbs 56.67g 19%
Sugars 3.34g 13%
Dietary Fiber 2.08g 8%
Protein 27.3g 55%
Vitamin C 9.6mg 16%
Vitamin A 0.3mg 9%
Iron 2.3mg 13%
Calcium 52.7mg 5%
Amount Per 100 g
Calories 146.48 Kcal (613 kJ)
Calories from fat 68.99 Kcal
% Daily Value*
Total Fat 7.67g 54%
Cholesterol 20.42mg 31%
Sodium 160.31mg 30%
Potassium 140.73mg 14%
Total Carbs 12.43g 19%
Sugars 0.73g 13%
Dietary Fiber 0.46g 8%
Protein 5.99g 55%
Vitamin C 2.1mg 16%
Vitamin A 0.1mg 9%
Iron 0.5mg 13%
Calcium 11.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
  • 17

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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