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Easy Beef Stew Recipe

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This recipe transforms leftover cooked roast beef into a homey stew.—Valerie Cook, Hubbard, Iowa
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 2 cups cubed cooked roast beef
  • 1 can (15 ounces) mixed vegetables, liquid drained and reserved
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon dried thyme, optional
  • 1/4 teaspoon dried rosemary, crushed, optional
  • Pepper to taste

Nutritional Facts

1-1/2 cups equals 301 calories, 12 g fat (3 g saturated fat), 71 mg cholesterol, 1,421 mg sodium, 19 g carbohydrate, 3 g fiber, 29 g protein.

Directions

  1. In a large saucepan, combine the beef, vegetables, soups and seasonings. Heat through. If desired, add reserved vegetable liquid to thin the stew. Yield: 4 servings.
Originally published as Quick Beef Stew in Country Woman May/June 1992, p35

Nutritional Facts

1-1/2 cups equals 301 calories, 12 g fat (3 g saturated fat), 71 mg cholesterol, 1,421 mg sodium, 19 g carbohydrate, 3 g fiber, 29 g protein.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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