- make this recipe
- user reviews (1)
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 1/2 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 Facts
(Summer Stew)
- Servings Per Recipe 4,
- Calories 253,
- Protein (gm) 25,
- Carbohydrate (gm) 20,
- Fat, total (gm) 9,
- Cholesterol (mg) 64,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 7,
- Vitamin A (IU) 8066,
- Vitamin C (mg) 31,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Sodium (mg) 948,
- Potassium (mg) 145,
- Calcium (DV %) 61,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Everything in here is pre-packaged or prepared. You could have called it Winter Stew.
6/25/2010 08:17:31 PM Report Abuse