Oven Beef Stew Recipe(Hepetitis C) Source: http://www.medicinenet.com Ingredients: 2 pounds lean beef stew meat, cut into bite-sized cubes (trimmed of visible fat) 3 carrots, sliced (or 3 cups baby carrots) 2 onions, quartered and separated into layers 3 med-large potatoes, cut into stew-size wedges (sweet potatoes can be substituted) 1 bay leaf 1 teaspoon dried oregano flakes 1/2 teaspoon freshly ground black pepper, add more to taste 1/2 teaspoon salt (optional) 2 1/2 cups low sodium beef broth (add more as necessary) 11 ounce can condensed tomato bisque soup   Preparation: Preheat oven to 275-degrees.In an ovenproof Dutch oven or large casserole pan (with lid), combine all the ingredients except broth and soup, mixing well. In a separate bowl, blend broth with condensed soup and pour over meat mixture. Cover and bake for 2 to 3 hours. Check after 2 hours to see if meat is tender and cooked throughout. If too much liquid has evaporated, add a cup or two more of beef broth. Stir mixture and bake 15 minutes more. Yield: 8 servings Nutritional Information: Per serving: 331 calories, 31 g protein, 33 g carbohydrate, 8 g fat, 3 g saturated fat, 3.3 g monounsaturated fat, .8 g polyunsaturated fat, 77 mg cholesterol, 3.5 g fiber, 413 mg sodium. Calories from fat: 23 percent. Angel_Juli         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005