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:
covered percent of daily need
