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All-in-One-Pan Beef Stew
meats
- Prep
- 20 min
- Cook
- 165 min
- Total
- 185 min
- Servings
- 6
- Difficulty
- Easy
- Oven
- 175 °C (345 °F)
Batch
Units
Ingredients
| 411 g | Stewed TomatoesOne 14.5 oz can, with the juice |
| 1 | Yellow OnionLarge, diced |
| 237 g | Water |
| 59 g | Dry White Wine |
| 15 g | Minute Tapioca |
| 6 g | Salt |
| 0.8 g | Garlic Powder |
| 0.2 g | Black Peppercorns3 or 4 |
| 0.2 g | Bay Leaf1 leaf |
| 907 g | Beef Stew Meat |
| 6 | CarrotsMedium; 2.5 cm chunks |
| 4 | CeleryMedium stalks; 2.5 cm chunks |
| 3 | TurnipsLarge, quartered |
| 225 g | White MushroomsLarge, sliced |
| 170 g | Greek Yogurt Non-Fat |
This one comes from my mom's recipe binder, where the card credits Hunt's. I've kept her method, everything in one covered pan in the oven, and rebuilt the ingredients around it: a fresh onion and Greek yogurt in place of the condensed cream of onion soup, turnips in place of potatoes (her card already allowed either), less thickener and more beef.
Instructions
- Heat the oven to 175 °C (350 °F).
- In a lidded casserole or Dutch oven, stir together the tomatoes, onion, water, wine, tapioca, salt, garlic powder, peppercorns and bay leaf until blended.
- Add the beef, carrots, celery, turnips and mushrooms, and stir.
- Cover and bake for 2½ to 3 hours, until the beef is tender.
- Take the pan out, fish out the bay leaf, and let it stand off the heat for 5 minutes.
- Stir in the Greek yogurt and serve.
Notes
Stir the yogurt in off the heat. If the stew boils after the yogurt goes in, it splits.
The original card uses a 10½ oz can of condensed cream of onion soup, ⅓ cup minute tapioca, 1½ lb stew meat, 2 large turnips or potatoes and ¼ lb mushrooms, and serves 6 to 8.
Nutritional Info
| Nutrient | Amount |
|---|---|
| Calories | 318 kcal |
| Protein | 39.5 g |
| Carbohydrates | 24.2 g |
| Net Carbs | 18.9 g |
| Sugar | 12 g |
| Fat | 7.5 g |
| Fiber | 5.3 g |
| Sodium | 800 mg |
Per serving, calculated from USDA data. Net carbs leave out the fiber.