25 25
YIELD
8 servings
ACTIVE
45 minutes
TOTAL
1 hour 35 minutes
1½ LB 1-IN. CUBES BEEF CHUCK (FOR STEW)
¼ CUP ALL-PURPOSE FLOUR
1½ TBSP VEGETABLE OIL
2 CANS (ABOUT 14 OZ EACH) BEEF BROTH
1 LARGE ONION, SLICED
1 TBSP MINCED GARLIC
3 LB SMALL SWEET POTATOES
1 LB EACH CARROTS AND PARSNIPS
3 RIBS CELERY
1 TBSP BUTTER
¼ TSP SALT
Position racks to divide oven in thirds. Heat oven to 325°F.
Coat beef with flour. Heat oil in a Dutch oven over medium-high heat. Add beef and brown. Add broth, onion and garlic; bring to a boil. Cover tightly and place stew on one oven rack, potatoes on other rack. Bake 30 minutes.
Cut carrots, parsnips and celery into 1-in. lengths; stir into stew. Cover and bake 45 minutes or until vegetables are tender when pierced.
Peel potatoes and mash with butter and salt. Bake and serve, or cool, cover separately and refrigerate up to 3 days.
TO SERVE Heat oven to 400°F. Skim fat off stew, then spoon into a shallow 3½-qt baking dish; spread potatoes over top. Bake 50 minutes or until bubbly around edges and hot in center.
CALORIES 488 TOTAL FAT 22G SATURATED FAT 8G CHOLESTEROL 56MG SODIUM 550MG
TOTAL CARBOHYDRATES 50G DIETARY FIBER 9G PROTEIN 20G
