Ingredients
1-1/2 pounds beef sirloin tip roast, cut into 1-inch cubes3 cups cubed peeled potatoes3 celery ribs, cut into 1-inch pieces1-1/2 cups cubed peeled sweet potatoes3 large carrots, cut into 1-inch pieces1 large onion, cut into 12 wedges1 cup cubed peeled rutabaga1 envelope reduced-sodium onion soup mix2 teaspoons dried basil1/2 teaspoon salt1/4 teaspoon pepper1/2 cup water1 can (14-1/2 ounces) stewed tomatoes
Preparation
In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly.
Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture.
Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally.
