Stovetop Beef Stew Recipe

4 1 2
Stovetop Beef Stew Recipe
Stovetop Beef Stew Recipe photo by Taste of Home
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Stovetop Beef Stew Recipe

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4 1 2
Publisher Photo
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.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-3/4 cups: 263 calories, 4g fat (2g saturated fat), 21mg cholesterol, 1274mg sodium, 38g carbohydrate (12g sugars, 5g fiber), 13g protein.

  • 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
  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. 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

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tkarinas User ID: 4389335 79505
Reviewed Jan. 20, 2010

"beef stew is not normally my favourite, but this one turns out beautifully. It's one we'll make many more times and we'll be keeping the recipe."

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