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.

BAKED BEEF STEW

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!

Advertisements

One thought on “From Grandma’s Country Kitchen — Baked Beef Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s