Hurry-Up Beef-Vegetable Stew

Forget sandwiches--here's a tastier way to use leftover roast beef. And it's prepared start-to-finish in just 20 minutes.

Hurry-Up Beef-Vegetable Stew
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4 users rated this recipe an average rating of 2.0
Makes:
5 servings
Serving Size:
1 1/2 cups
Start to Finish:
20 mins
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Hurry-Up Beef-Vegetable Stew

Ingredients
2
cups water
1
10 3/4 ounce can condensed golden mushroom soup
1
10 3/4 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

(Hurry-Up Beef-Vegetable Stew)
    Per serving:
  • 304 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 56 mg chol.,
  • 852 mg sodium,
  • 24 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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