Start to finish 20 minutes
Budget $2.69 per serving
Recipe from Better Homes and Gardens Magazine Aug. 08
Ingredients
1 17-oz. pkg. refrigerated cooked beef roast au jus
1 8-oz. pkg. peeled fresh baby carrots, sliced
3-1/2 cups water
1/2 of a 16-oz. pkg. refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups)
1 14.5-oz. can diced fire-roasted tomatoes with garlic
2 Tbsp. snipped fresh oregano
Directions 1. Pour juices from beef roast into large 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.
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