Summer Stew

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.


Summer Stew

by 4  people


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Ingredients
  • 1  17  ounce package 
    refrigerated cooked beef roast au jus
  • 1  8  ounce package 
    peeled fresh baby carrots, sliced
  • 3 1/2  cups 
    water
  • 1/2 16  ounce package 
    refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups)
  • 1  14 1/2 ounce can 
    diced fire-roasted tomatoes with garlic
  • 2   tablespoons 
    snipped fresh oregano
Directions
1.
Pour juices from beef roast into large saucepan or 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: cal. (kcal) 253, Fat, total (g) 9, chol. (mg) 64, sat. fat (g) 4, carb. (g) 20, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 25, vit. A (IU) 8066, vit. C (mg) 31, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 948, Potassium (mg) 145, calcium (mg) 61, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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