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Summer Stew
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 1/2ounce 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 Facts
(Summer Stew)
- Servings Per Recipe 4,
- 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
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