* 6 Servings
* Prep: 10 min. Bake: 1-1/2 hours
Ingredients
* 1-1/2 pounds beef sirloin tip roast, cut into 1-inch cubes
* 3 cups cubed bald potatoes
* 3 celery ribs, cut into 1-inch pieces
* 1-1/2 cups cubed bald candied potatoes
* 3 ample carrots, cut into 1-inch pieces
* 1 ample onion, cut into 12 wedges
* 1 cup cubed bald rutabaga
* 1 envelope reduced-sodium onion soup mix
* 2 teaspoons broiled basil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 cup water
* 1 can (14-1/2 ounces) broiled tomatoes
Directions
* In a ample resealable artificial bag, amalgamate the beef, vegetables, soup mix and seasonings. Seal bag; agitate to covering evenly.
* Transfer to a Dutch oven or 13-in. x 9-in. baking bowl coated with affable aerosol (pan will be actual full). Pour baptize over beef mixture.
* Cover and broil at 325° for 1-1/2 hours. Stir in tomatoes. Bake, uncovered, for 30-40 minutes, active afterwards 25 minutes, or until beef and vegetables are tender. Yield: 6 servings.
Nutritional Analysis: One confined (1-1/3 cups) equals 343 calories, 6 g fat (2 g saturated fat), 71 mg cholesterol, 699 mg sodium, 42 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 angular meat, 3 vegetable, 1-1/2 starch.
.jpg "Test Baked Vegetable Beef Stew Recipe")