Ladle up bowls of this hearty beef roast and potato stew for dinner when the weather cools. Serve with garlic bread, crackers, or corn bread.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
cook:
50 mins
roast:
1 hr
total:
2 hrs 5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, brown beef on all sides in oil over medium high heat. Place beef on a rack in a roasting pan. Roast, uncovered, in a 350 degree F oven for 60 minutes. Transfer to a cutting board. Cut into 1/2-inch cubes.

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  • Transfer meat to a 4-quart Dutch oven. Add undrained tomatoes, salt, thyme, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, 30 minutes. Remove bay leaf.

  • Stir in water, carrots, potatoes, and onion. Return to boiling. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Stir in peas and cook, covered, 3 minutes more.

Nutrition Facts

339 calories; fat 8g; cholesterol 67mg; saturated fat 2g; carbohydrates 36g; insoluble fiber 5g; protein 29g; vitamin a 11370.1IU; vitamin c 45.5mg; sodium 1038mg; calcium 121.2mg; iron 5.2mg.
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