Tomato Beef Stew

NIKKI SMITH

By
@adorefood

This is a very hearty meal for my boyfriend, But healthy too.. We put it over rice or pasta.Plus when the boys out to play this can be doubled to fit the crowd size.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
10
Prep:
15 Min
Cook:
2 Hr 25 Min

Ingredients

2-3 lb
beef chuck roast
2 can(s)
rotel tomato and chile
1 Tbsp
garlic salt
1 Tbsp
onion salt
1 Tbsp
coarse black pepper
2 large
green bell pepper
2 Tbsp
chicken base soup starter
water

Step-By-Step

1Preheat the oven to 350.
Combine chicken base and water;set aside.

Step 2 Direction Photo

2Place bell peppers on the bottom of a large pan or a Dutch oven. Top the meat on the peppers.

Step 3 Direction Photo

3Sprinkle the spices over the meat, arranging the tomatos and chile around the roast. Cover the pan with aluminum tightly to keep in steam.

4Cook on 350 for 40 minutes. Uncover meat and add the chicken and water mixture. Stir to combine all the sauce. Recover roast;lower the temp to 250 for the remaining time. Serve over rice or pasta.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Other Tags: Quick & Easy, For Kids, Healthy