Roast Beef Stew
TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 12 servings.
I warm guests with this hearty stew brimming with beef, potatoes and tomatoes. I serve it cornbread and chocolate pie for dessert. I've never had a complaint. —Annice Brewer, Meridian, Mississippi
Ingredients
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2 cups cubed cooked roast beef
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4 cups tomato juice
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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2 cup water
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3 large red potatoes, diced
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2 cups frozen lima beans
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1 large onion, diced
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1 cup diced celery
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1 tablespoon beef bouillon granules
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1 to 2 teaspoons sugar, optional
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Salt and pepper to taste
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1 bay leaf
Directions
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1.
In a Dutch oven or soup kettle, combine all of the ingredients. Bring to a boil. Reduce heat; cover and cook until vegetables are tender, about 30 minutes. Discard bay leaf.
Nutrition Facts
1 cup: 135 calories, 1g fat (0 saturated fat), 22mg cholesterol, 531mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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