Summer Stew
Recipe from
Better Homes and Gardens
You won't heat up the kitchen during the summer when you prepare this easy one-dish meal. This beef, carrots, potatoes, and fire-roasted tomatoes recipe can be ready to serve in less than 30 minutes.
Servings:
Makes 4 servings.
Ingredients
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1 17-oz. pkg.refrigerated cooked beef roast au jussee savings
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1 8-oz. pkg.peeled fresh baby carrots, slicedsee savings
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3-1/2 cupswatersee savings
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1/2 of a 16-oz. pkg.refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups)see savings
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1 14.5-oz. candiced fire-roasted tomatoes with garlicsee savings
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2 Tbsp.snipped fresh oreganosee savings
Directions
1.
Pour juices from beef roast into large saucepan; set meat aside. Add carrots and 1 cup water to saucepan; bring to boiling. Reduce heat and simmer, covered, 3 minutes. Add remaining water, potatoes, tomatoes ,and 1 tablespoon oregano. Return to boiling; cover. Simmer 3 minutes or until vegetables are tender. Break beef into bite-size pieces and add to stew; heat through. Season with salt.
2.
Spoon into shallow bowls; top with freshly ground black pepper and remaining oregano. Makes 4 servings.
Nutrition information
Per serving: Calories 253, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 64 mg, Sodium 948 mg, Carbohydrate 20 g, Total Sugar 7 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 52%, Calcium 6%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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