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