Name: Baked Vegetable Beef Stew
Yield: 4 servings
Ingredients: 1-1/2 pounds beef sirloin tip roast, cut into 1-inch cubes; 3 cups cubed peeled potatoes; 3 celery ribs, cut into 1-inch pieces; 1-1/2 cups cubed peeled sweet potatoes; 3 large carrots, cut into 1-inch pieces; 1 large onion, cut into 12 wedges; 1 cup cubed peeled rutabaga; 1 envelope reduced-sodium onion soup mix; 2 teaspoons dried basil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup water; 1 can (14-1/2 ounces) stewed tomatoes

1-1/2 pounds beef sirloin tip roast, cut into 1-inch cubes

3 cups cubed peeled potatoes

3 celery ribs, cut into 1-inch pieces

1-1/2 cups cubed peeled sweet potatoes

3 large carrots, cut into 1-inch pieces

1 large onion, cut into 12 wedges

1 cup cubed peeled rutabaga

1 envelope reduced-sodium onion soup mix

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup water

1 can (14-1/2 ounces) stewed tomatoes

Baked Vegetable Beef Stew

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