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Sunday Dinner Stew

Makes: 4 servings
Start to Finish 25 mins
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 (g) 56,
  • Cobalamin (Vit. B12) (g) 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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