Hurry-Up Beef-Vegetable Stew
Recipe from
Better Homes and Gardens
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 cupswatersee savings
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1 10.75-ounce cancondensed golden mushroom soupsee savings
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1 10.75-ounce cancondensed tomato soupsee savings
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1/2 cupdry red wine or beef brothsee savings
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2 cupschopped cooked roast beefsee savings
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1 16-ounce packagefrozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccolisee savings
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1/2 teaspoondried thyme, crushedsee savings
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
Per serving: 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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