Stovetop Beef Stew

Stovetop Beef Stew might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 303 calories, 41g of protein, and 9g of fat per serving. For $3.03 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. A few people made this recipe, and 33 would say it hit the spot. Autumn will be even more special with this recipe. If you have beef broth, canned tomatoes, pearl onions, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is spectacular. Similar recipes include CLASSIC STOVETOP BEEF STEW, Hearty Beef Stew – a filling beef stew can be made easily in your crockpot, and Stovetop Beef 'n' Shells.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/2 cup dry red wine or additional reduced-sodium beef broth

1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained

1/2 cup sliced celery

1/8 to 1/4 teaspoon dried marjoram

2 tablespoons minced fresh parsley

1 cup reduced-sodium beef broth

1 package (9 ounces) frozen peas and pearl onions

1/2 teaspoon pepper

1 package (24 ounces) frozen Yankee pot roast skillet dinner

Equipment:

sauce pan

pot

Cooking instruction summary:

Directions In a large saucepan, combine the pot roast dinner, tomatoes, broth, wine, celery, pepper and marjoram. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Stir in peas and onions; cook 7-9 minutes longer or until onions are tender. Sprinkle with parsley. Yield: 4 servings. Editor's Note: This recipe was tested with Stouffer's Skillets Yankee Pot Roast. Originally published as Stovetop Beef Stew in Simple & DeliciousJanuary/February 2008, p57 Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large saucepan, combine the pot roast dinner, tomatoes, broth, wine, celery, pepper and marjoram. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.

2. Stir in peas and onions; cook 7-9 minutes longer or until onions are tender. Sprinkle with parsley.


Nutrition Information:

Quickview
302k Calories
41g Protein
9g Total Fat
13g Carbs
69% Health Score
Limit These
Calories
302k
15%

Fat
9g
14%

  Saturated Fat
3g
21%

Carbohydrates
13g
5%

  Sugar
7g
8%

Cholesterol
110mg
37%

Sodium
492mg
21%

Get Enough Of These
Protein
41g
82%

Zinc
9mg
65%

Selenium
42µg
61%

Vitamin B12
3µg
60%

Vitamin B6
1mg
54%

Vitamin B3
10mg
52%

Vitamin K
44µg
42%

Phosphorus
400mg
40%

Potassium
1132mg
32%

Iron
5mg
28%

Vitamin B2
0.37mg
22%

Vitamin C
16mg
20%

Copper
0.37mg
19%

Magnesium
68mg
17%

Manganese
0.34mg
17%

Vitamin B1
0.24mg
16%

Vitamin B5
1mg
15%

Folate
55µg
14%

Fiber
3g
13%

Vitamin E
1mg
12%

Vitamin A
441IU
9%

Calcium
84mg
8%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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