Stovetop Beef Stew Recipe

Stovetop Beef Stew Recipe photo by Taste of Home

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Mitzi Sentiff of Annapolis, Maryland uses a packaged pot roast dinner jazzed up with a few additional ingredients to give it that slow-cooked flavor. “You might think this is too good to be true, but believe it,” writes Mitzi. “Serve it with a salad or veggie side dish and dinner rolls for a complete and delicious meal.”

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Stovetop Beef Stew Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 package (24 ounces) frozen Yankee pot roast skillet dinner
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
1 cup reduced-sodium beef broth
1/2 cup dry red wine or additional reduced-sodium beef broth
1/2 cup sliced celery
1/2 teaspoon pepper
1/8 to 1/4 teaspoon dried marjoram
1 package (9 ounces) frozen peas and pearl onions
2 tablespoons minced fresh parsley

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 & Delicious January/February 2008, p57