Classic Beef Stew
Cook time
Total time
- 1 tablespoon olive or canola oil
- 2 pounds eye of round roast, cut into 2-inch cubes
- 2 cups sliced onions
- 4 cloves garlic, chopped
- 1 green bell pepper, sliced
- 4 large celery stalks, cut into 2-inch pieces
- 8 medium carrots
- 4 large baking potatoes (about 2 pounds) cut into eighths
- 1 28-ounce can whole tomatoes
- 1 15-ounce can tomato sauce
- 1 tablespoon soy sauce or wheat-free tamari (for gluten-free)
- 1 teaspoon Worcestershire sauce
- 1 cup fat-free beef stock (double strength)
- 1 tablespoon dried basil
- Salt and pepper, to taste
- Preheat your oven to 350°F.
- Heat the oil in a large skillet over medium-high heat. Sear the meat cubes until browned on all sides.
- In a separate bowl, combine the canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce, beef stock, basil, salt and pepper. Mix thoroughly.
- Place the meat and vegetables in a roasting pan, and pour the tomato mixture over top.
- Cover and bake for 45 minutes. Reduce the heat to 250°F and bake for 2 hours or until meat is very tender to the fork. Baste occasionally.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/lean-vegetable-beef-stew
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