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.
Recipe from Better Homes and Gardens
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
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.
Spoon into shallow bowls; top with freshly ground black pepper and remaining oregano. Makes 4 servings.
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 (µg) 16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 948, Potassium (mg) 145, calcium (mg) 61, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet