Stovetop Beef Stew Recipe
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.”
- 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.
Reviews for Stovetop Beef Stew
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."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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