ROAST BEEF STEW

Roast Beef Stew image

In Meridian, Mississippi, Annice Brewer warms guests with this hearty stew brimming with beef, potatoes and tomatoes. "I serve it corn bread and chocolate pie for dessert. I've never had a complaint."-Annice Brewer, Meridian, Mississippi

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 cups cubed cooked roast beef
4 cups tomato juice
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cup water
3 large red potatoes, diced
2 cups frozen lima beans
1 large onion, diced
1 cup diced celery
1 tablespoon beef bouillon granules
1 to 2 teaspoons sugar, optional
Salt and pepper to taste
1 bay leaf

Steps:

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 : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 531mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges