From Grandma’s Country Kitchen — Baked Beef Stew

Here is a hearty recipe that would possibly taste great on a cool evening. My grandma made many times for dinner (lunch) and supper. There was very seldom any leftovers. This recipe also includes Diabetic  Exchanges.


2 pounds lean beef stew meat, cut into 1 inch cubes

1 cup canned tomatoes, cut up

6 carrots, cut into strips

3 medium potatoes, peeled and quartered

1/2 cup thickly sliced celery

1 medium onion, sliced and separated into rings

3 tablespoons quick-cooking tapioca

1 slice bread, crumbled

1 cup water

In large bowl, combine all ingredients. Spoon into greased 3 quart casserole. Cover and bake at 325 degrees for 3 1/2 hours.

Yield: 6 servings

Diabetic Exchanges:

One serving equals 4 lean meat, 1 1/2 starch, 1 vegetable; also 356 calories,

241 mg sodium, 97 mg cholesterol, 27 gm carbohydrate, 35 gm protein, 12 gm fat.

There is a recipe called WHOLE WHEAT BUTTERHORNS

I will post it on a separate blog. You may want to search for it because you may want some sort of bread with the stew. (Wouldn’t want to waste that gravy.)

May your day be full of blessings!

Laurie Jackson

Please feel free to visit my website. Thank you!


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