Hurry-Up Beef-Vegetable Stew
From: Better Homes and GardensForget sandwiches--here's a tastier way to use leftover roast beef. And it's prepared start-to-finish in just 20 minutes.
Servings: Makes 5 servings
Total: 20 mins
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Ingredients
2 cups water
1 10.75-ounce can condensed golden mushroom soup
1 10.75-ounce can condensed tomato soup
1/2 cup dry red wine or beef broth
2 cups chopped cooked roast beef
1 16-ounce package frozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccoli
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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