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After-Church Stew Recipe

Recipe by: Jane

"The house will smell wonderful when you return from church. Great served with biscuits and jelly!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook3 h 45 m
  • Ready In4 h
  • 1Preheat oven to 300 degrees F (150 degrees C).
  • 2Spread beef cubes into a 3-quart casserole dish; season with salt, basil, and black pepper. Arrange carrots, onions, and celery atop the beef cubes. Pour soup and water over the beef and vegetable mixture. Cover the dish with aluminum foil.
  • 3Bake in preheated oven for 3 hours.
  • 4Arrange potatoes over the stew; continue baking until potatoes are tender, about 45 minutes more.
Ingredients
  • 8 servings
  • 227 cals
  • 1 1/2 pounds lean beef, cut into 1 1/2-inch cubes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 4 carrots, halved lengthwise and sliced
  • 2 onions, cut into 1/2-inch slices
  • 2 stalks celery, sliced diagonally
  • 1 (10.75 ounce) can tomato soup
  • 1/2 (10.75 ounce) can water
  • 3 potatoes, peeled and cut into cubes
Nutrition

Amount per serving ( 5 total)

  • Calories:
    227
    11%
  • Fat:
    7.4
    11%
  • Carbs:
    23.3
    8%
  • Protein:
    16.9
    34%
  • Cholesterol:
    45
    15%

Based on a 2,000 calorie diet

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