Ingredients
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2 pounds beef tenderloin steaks, diced
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8 potatoes, peeled and diced
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4 (12 ounce) cans tomato-vegetable juice cocktail (such as V8)
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3 cups diced carrots
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1 cup diced celery
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1 onion, diced
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3 tablespoons tapioca
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1 tablespoon white sugar
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salt and ground black pepper to taste
Directions
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Preheat the oven to 250 degrees F (120 degrees C).
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Place beef into a roasting pan. Stir in potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper. Cover the pan.
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Bake in the preheated oven until beef and potatoes are tender, about 5 hours.
Nutrition Facts (per serving)
| 399 | Calories |
| 10g | Fat |
| 45g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 399 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 4g | 20% |
| Cholesterol 76mg | 25% |
| Sodium 470mg | 20% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 7g | 24% |
| Total Sugars 10g | |
| Protein 30g | 61% |
| Vitamin C 74mg | 82% |
| Calcium 86mg | 7% |
| Iron 4mg | 20% |
| Potassium 1527mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
