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.

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13 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
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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 1/2 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)
    Per serving:
  • 253 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 64 mg chol.,
  • 948 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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