Hurry-Up Beef-Vegetable Stew
Forget sandwiches--here's a tastier way to use leftover roast beef. And it's prepared start-to-finish in just 20 minutes.
Ingredients
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2 cups water
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1 10.75-ounce can condensed golden mushroom soup
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1 10.75-ounce can condensed tomato soup
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1/2 cup dry red wine or beef broth
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2 cups chopped cooked roast beef
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1 16-ounce package frozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccoli
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1/2 teaspoon dried thyme, crushed
Directions
1.
In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme.
2.
Cook over medium heat until bubbly, stirring frequently. Continue cooking, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
3.
Makes 5 servings
Nutrition information
Calories 304, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 56 mg, Sodium 852 mg, Carbohydrate 24 g, Total Sugar 6 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 36%, Calcium 5%, Iron 21%. Exchanges: Vegetable 1, Other Carbohydrate 2, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Old-Fashioned Beef Stew
This hearty beef and vegetable stew recipe makes a great hot main dish for cold winter nights. Use the slow cooker directions when time is short.
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