STOVETOP BEEF STEW

Stovetop Beef Stew image

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."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 1274mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.