Skillet Beef and Vegetable Stew
Recipe from
Betty Crocker
Wow! Just five ingredients and less than 30 minutes--you've got beef steak stew.
Servings:
6 servings
Prep Time:
25 mins
Total Time:
25 mins
Ingredients
-
1 poundlean beef boneless sirloin steaksee savings
-
1 bagfrozen stew vegetables, thawed (1 pound)see savings
-
1 canchunky tomato sauce with garlic and herbs (15 ounces)see savings
-
1 3/4 cupsProgresso® beef flavored broth (from 32-ounces carton)see savings
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2 cansspicy eight-vegetable juice (5 1/2 ounces each)see savings
Directions
1.
Remove fat from beef. Cut beef into 1/2-inch cubes.
2.
Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
3.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.
Nutrition information
Per serving: Calories 175 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 40mg; Sodium 690mg; Total Carbohydrate 17g (Dietary Fiber 3g, Sugars ncg); Protein 18g. Daily Values: Vitamin A 62%; Vitamin C 32%; Calcium 4%; Iron 14%. Exchanges: 0 Starch; 0 Other Carbohydrate; 3 Vegetable; 2 Lean Meat. Carbohydrate Choices: nc.
Percent Daily Values are based on a 2,000 calorie diet
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easily. While the beef is cooking, preparecasserole and return the beef and bacon to itor arrange the stew on a platter surroundedbrown stock, canned beef bouillon, dry whiteare bubbling in the skillet, add the onionsmushrooms either as a vegetable alone or in a combination read more...
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