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.
- Makes: 4 servings
17 ounce package refrigerated cooked beef roast au jus
8 ounce package peeled fresh baby carrots, sliced
16 ounce package refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups)
14 1/2 ounce can diced fire-roasted tomatoes with garlic
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.
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
Related CategoriesBeef Recipes, Dinner Recipes, Healthy Dinner Recipes, Healthy Dinners, Healthy Recipes, Heart Healthy Dinners, Heart-Healthy Recipes, Low Fat Recipes, Potato Recipes, Quick and Easy Dinners, Quick and Easy Healthy Dinner Recipes, Quick and Easy Recipes, Seasonal Recipes, Slow Cooker Beef Recipes, Soup Recipes, Stew and Chowder Recipes, Vegetable Casseroles, Vegetable Recipes