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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. stew meat (or boneless chuck, roast, cut into 1-inch cubes)
- 1/4 cup all-purpose flour
- 1 Tbsp. Bertolli® Classico Olive Oil
- 2 onions (medium, cut into wedges)
- 1 pkg. mushrooms (10 oz., quartered)
- 1 clove garlic (finely chopped)
- 1/2 cup water
- 2 carrots (large, sliced)
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Directions
- Preheat oven to 375°. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl.
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Transfer to 3-quart oven proof casserole.
- Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol85mg28% |
Sodium80mg3% |
Potassium490mg14% |
Protein21g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A50% |
Vitamin C6% |
Calcium2% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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