Summer Stew


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.

summer stew
Photo: Andy Lyons


  • 1 17 ounce package refrigerated cooked beef roast au jus

  • 1 8 ounce package peeled fresh baby carrots, sliced

  • 3 ½ cup water

  • ½ 16 ounce package refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups)

  • 1 14.5 ounce can diced fire-roasted tomatoes with garlic

  • 2 tablespoon snipped fresh oregano


  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 (per serving)

253 Calories
9g Fat
20g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 253
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 64mg 21%
Sodium 948mg 41%
Total Carbohydrate 20g 7%
Total Sugars 7g
Protein 25g
Vitamin C 30.7mg 154%
Calcium 60.6mg 5%
Iron 3.6mg 20%
Potassium 145mg 3%
Folate, total 16.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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