Ww Beef Stew
- 1 tablespoon oil
- 2 lbs round roast, lean, cut into 2-inch cubes
- 2 cups onions, sliced
- 4 garlic cloves, chopped
- 1 green bell pepper, sliced
- 4 celery ribs, cut into 2-inch pieces
- 8 medium carrots
- 4 large baking potatoes (about 2 pounds)
- 28 ounces whole tomatoes, canned
- 15 ounces tomato sauce, canned
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 cup fat-free beef stock (double strength)
- 1 tablespoon dried basil
- salt and pepper
- Preheat oven to 350 degrees.
- Heat oil in skillet.
- On medium-high heat, sear meat cubes in skillet until browned on all sides.
- In a separate bowl, combine canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce, beef stock, basil, salt and pepper.
- Mix thoroughly.
- Pour mixture over meat and vegetables in roasting pan.
- Cover and bake for 45 minutes at 350 degrees.
- Reduce heat to 250 degrees and bake for 2 hours or until meat is very tender to the fork.
- Baste occasionally.
oil, round roast, onions, garlic, green bell pepper, celery, carrots, baking potatoes, tomatoes, tomato sauce, soy sauce, worcestershire sauce, beef stock, basil, salt
Taken from www.food.com/recipe/ww-beef-stew-323431 (may not work)