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Summer Stew
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 1 17-oz. pkg. | refrigerated cooked beef roast au jus |
| 1 8-oz. pkg. | peeled fresh baby carrots, sliced |
| 3-1/2 cups | water |
| 1/2 of a 16-oz. pkg. refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups) | |
| 1 14.5-oz. can | diced fire-roasted tomatoes with garlic |
| 2 Tbsp. | snipped fresh oregano |
Directions
1. Pour juices from beef roast into large saucepan; set meat aside. Add carrots and 1 cup water to saucepan; bring to boiling.
2. Reduce heat and simmer, covered, 3 minutes.
3. Add remaining water, potatoes, tomatoes ,and 1 tablespoon oregano. Return to boiling; cover.
4. Simmer 3 minutes or until vegetables are tender.
5. Break beef into bite-size pieces and add to stew; heat through.
6. Season with salt.
7. Spoon into shallow bowls; top with freshly ground black pepper and remaining oregano. Makes 4 servings.
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