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Sunday Dinner Stew
Ingredients
- 1 pound small new potatoes
- 3 large carrots, halved lengthwise and cut up
- 1 17 ounce package refrigerated cooked beef tips with gravy
- 1 1/4 cups water
- 1 bunch green onions, chopped
- Fresh or dried thyme
Directions
1. Rinse potatoes. Halve or quarter large potatoes for fairly uniform size. Place potatoes in a large microwave-safe bowl. Cover with vented plastic wrap and microwave on 100 percent power (high) for 5 minutes. Add carrots; cover and cook for 5 to 7 minutes, just until potatoes and carrots are tender.
2. In a Dutch oven combine potatoes and carrots, beef tips in gravy, and the water. Cook over medium-high heat just until bubbly around edges. Add green onions. Cover and cook for 5 minutes more or until heated through. Ladle into bowls. Sprinkle with thyme.
From the Test KitchenChange Up:
- Substitute 1 pound sweet potatoes, peeled and cut up, for the new potatoes. Along with the chopped green onions, add a handful of chopped kale. Serve the stew with crusty bread or whole grain crackers.
Nutrition Facts
(Sunday Dinner Stew)
- Servings Per Recipe 4,
- cal. (kcal) 302,
- Fat, total (g) 9,
- chol. (mg) 52,
- sat. fat (g) 3,
- carb. (g) 36,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- Trans fatty acid (g) 0,
- fiber (g) 6,
- sugar (g) 9,
- pro. (g) 22,
- vit. A (IU) 16812,
- vit. C (mg) 34,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 686,
- Potassium (mg) 886,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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