Originally published as Baked Beef Stew in Quick Cooking May/June 1998, p34
"This is such an easy way to make a wonderful beef stew," beams Doris Sleeth of Naples, Florida. "You don't need to brown the meat first—just combine it with hearty chunks of carrots, potatoes and celery...and let it all cook together in a flavorful gravy. My daughter Karen came up with the recipe for her busy family."
See original recipe: http://www.tasteofhome.com/re...
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 507 | ||
Calories from Fat: 237 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 99.8mg | 31 % | |
Sodium 169.9mg | 6 % | |
Potassium 1212.6mg | 32 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 30.3g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 507
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