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Beef Tip Stew over Fusilli

Fire-roasted tomatoes add bright color and delightful flair to this hearty entree with a well-seasoned veggie blend. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 2-1/2 cups uncooked fusilli pasta
  • 1 package (17 ounces) refrigerated beef tips with gravy
  • 1 package (12 ounces) frozen garlic baby peas and mushrooms blend
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper


  • Cook pasta according to package directions. Meanwhile, in a large skillet, combine the beef tips with gravy, vegetable blend, tomatoes, thyme and pepper; heat through. Drain pasta. Serve with beef mixture.
Nutrition Facts
1 cup beef mixture with 1 cup pasta: 451 calories, 9g fat (2g saturated fat), 47mg cholesterol, 1258mg sodium, 64g carbohydrate (11g sugars, 7g fiber), 30g protein.

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Average Rating:
  • tonialwp
    Oct 12, 2012

    No comment left

  • DLLucas
    Aug 19, 2012

    What were you thinking? Almost an entire day's sodium in one serving. Prepackaged, expensive and unhealthy. No thanks!!!

  • cwolff
    Aug 17, 2012

    This recipe was listed as a economical recipe. When I logged in, I expected a recipe for beef stew not a "how to use" salty, expensive, pre-packaged beef stew as a basis for a meal. Very disappointed.

  • bizzymama
    Jun 29, 2011

    This recipe was great with a couple of alterations. Instead of the frozen peas and mushroom mix I just used a bag of frozen peas and a small spoonful of refrigerated crushed garlic. I also added a 14 oz can of baked beans. With those changes this recipe was perfect and I will definetely make it again.