Baked Stew with Root Vegetables Recipe

Recipe By Taste Of Home

This hearty, savory stew will fill you up without emptying your wallet! Barb Templin, Norwood, Minnesota.

3.8
18 Rating -
Rate
Non Vegdiet
5minstotal
35minsPrep
30minsCook
5m.total
35m.Prep
30m.Cook
Baked Stew with Root Vegetables
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ingredients serve

Ingredients for Baked Stew with Root Vegetables Recipe

  • 0.13 cup All purpose flour, divided
  • 0.09 teaspoon Salt
  • 0.06 teaspoon Pepper
  • 1/4 pound Boneless beef chuck roast, cut into 1 inch cubes
  • 0.03 cup Canola oil
  • 0.13 Large onion, chopped
  • 0.38 tablespoon Butter
  • 1/4 Garlic cloves, minced
  • 0.63 cup Beef broth
  • 0.13 Bay leaf
  • 0.38 Celery ribs
  • 0.38 Medium parsnips, peeled
  • 0.38 Medium Carrots
  • 0.13 Small rutabaga, peeled
Nutrition
value
564
calories per serving
27 g Fat48 g Protein29 g Carbs7 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    48g
  • Carbs
    29g
  • Fiber
    7g

MacroNutrients

  • Carbs
    29g
  • Protein
    48g
  • Fiber
    7g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    87mg
  • Iron
    4mg
  • Vitamin A
    1125mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    88mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    96mg
  • Manganese
    < 1mg
  • Phosphorus
    453mg
  • Selenium
    35mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home