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Stovetop Beef Stew

 Stovetop Beef Stew
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.”
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab

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