Dinner

Oven Beef Stew with Root Vegetables is for Dinner.

Oven Beef Stew with Root Vegetables takes 20 minutes to prepare.

Oven Beef Stew with Root Vegetables takes 180 minutes to cook.

Oven Beef Stew with Root Vegetables makes 8 servings.

The ingredients for Oven Beef Stew with Root Vegetables are:

32 oz Beef, top sirloin
0.25 cup Flour - Gold medal all purpose flour
.25 tsp Thyme, ground
.25 tbsp Basil
.25 tsp Sage, ground
1 serving Salt, substitute: Morton, Salt Substitute, 1/4 tsp (1.2g)/serving
1 tsp Pepper, white
249 grams Onions, raw
160 grams Carrots, raw
356 grams Turnips
2 serving Rutabega (1 cup cubes)
1.5 cup (8 fl oz) Water, tap
2 cube (6 fl oz prepared) Beef bouillon
1 tsp worchester sauce (by LOSEWAITG)
4 oz Alcohol, Wine Red (Merlot or Cabernet Sauvignon)
6 pat (1" sq, 1/3" high) Butter, unsalted
4 clove Garlic

Here is how you make Oven Beef Stew with Root Vegetables:

Dredge meat in flour mix and arrange 1/2 meat and vegetables in large greased casserole. Repeat. Dissolve beef cubes in hot water adn add sauce and wine. Pour over casserole and dot with butter. cover tightly and bake at 325 degrees for 3 hours. Serving Size:?8

The nutritional information for Oven Beef Stew with Root Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 328.8

• Total Fat: 12.3 g
• Cholesterol: 109.1 mg
• Sodium: 344.4 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 3.2 g
• Protein: 36.1 g

The dietary needs meet for Oven Beef Stew with Root Vegetables is Low Carb