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Summer Stew

Makes: 4 servings
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,
  • cal. (kcal) 253,
  • Fat, total (g) 9,
  • chol. (mg) 64,
  • sat. fat (g) 4,
  • carb. (g) 20,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 3,
  • sugar (g) 7,
  • pro. (g) 25,
  • vit. A (IU) 8066,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 948,
  • Potassium (mg) 145,
  • calcium (mg) 61,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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