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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 146
% Daily Value**
Total Fat 7g
10%
Saturated Fat 3g
4%
Unsaturated Fat 0g
Cholesterol 19mg
6%
Sodium 799mg
33%
Total Carbohydrate 16g
5%
Dietary Fiber 3g
10%
Sugars 7g
Protein 7g
Vitamin A  54%Vitamin C  13%
Calcium  2%Iron  6%
Potassium  11%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Beef Bake

Date Added: June 11, 2009

Ingredients:

1 1/2 Cups Onions Finely chopped
2 Teaspoons White Vinegar
1/4 Teaspoon Ground Ginger
2 Teaspoons Brown Sugar Packed
1/4 Cup Tomato Sauce
2 Teaspoons Worcestershire Sauce
1/4 Teaspoon Pepper Freshly Ground
1 Teaspoon Salt coarse
1/4 Teaspoon Allspice ground
2 Pounds Stew Meat R-T-C, large cubes
14 Ounces Apricots halves canned with juice, processed in blender
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Directions:

1. Place stew meat in 3 quart casserole dish.

2. Sprinkle onion over top. Bake, uncovered, in 400F oven for 10 minutes.

3. Stir. Bake for 10 minutes. Reduce oven temperature to 325F Add remaining 9 ingredients.

4. Stir. Cover. Bake for 2-1/2 to 3 hours until very tender.

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Dietary Notes:
This recipe is low-cholesterol with 18.88mg per serving

This recipe is high in Vitamin A with 54% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Malt, Natural Sweeteners, Apricot, Beef, Vinegar, Onion allergies.
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