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

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

Directions

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: 301 calories, 12g fat (3g saturated fat), 71mg cholesterol, 1421mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 29g protein.

  • 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
  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

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gunslinger User ID: 544392 220883
Reviewed Feb. 19, 2015

"Creamy and delicious , a good way to use leftover roast beef!"

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