pound beef stew meat (1-inch cubes)
teaspoon black pepper
16 ounce package frozen stew vegetables
4 1/2 ounce jar (drained weight) whole mushrooms, drained
10 3/4 ounce can condensed cream of celery soup
10 3/4 ounce can condensed beefy mushroom or cream of mushroom soup
cup dry sherry (optional)
- Preheat oven to 350 degree F. Place meat in a 4-quart Dutch oven. Sprinkle with salt and pepper. Stir in stew vegetables and mushrooms. In a medium bowl combine cream of celery soup, beefy mushroom or cream of mushroom soup, the water, and, if desired, sherry; pour over stew. Stir to combine.
- Cover and bake in preheated oven for 2 to 2-1/2 hours or until meat and vegetables are tender. Stir. Cut up any large vegetable chunks before serving. Makes 6 servings.
Nutrition Facts(Oven Stew)
- Per serving:
- 199 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 53 mg chol.,
- 1053 mg sodium,
- 15 g carb.,
- 2 g fiber,
- 3 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet