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| Beef and Vegetable Stew |
1 bag (1 pound) frozen vegetables, thawed and drained
4 potatoes, peeled
1 can (15 oz.) tomato sauce
14 oz. beef broth
2 cans (5.5 oz. each) spicy V-8 juice
Parsley, chopped
1) Cut beef into 1/2 inch cubes. Spray 10-inch skillet with cooking spray; heat over med-high heat. Cook beef in skillet about 5 minutes, stirring occasionally until browned.
2) Poke holes in potatoes and microwave 4-5 minutes until tender, but not completely cooked. Cut into cubes and set aside.
3) Stir in remaining ingredients. Bring to boil and add potatoes. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.
4) Pour over rice in a bowl and top with parsley.
The sauce will thicken a bit as it simmers and the starch from the potatoes will help this along. I served this stew over whole wheat rice. Also, my butcher didn't have any sirloin, so I splurged and bought a filet mignon to use instead. Obviously, for me and Nick, I cut the recipe in half, but it still made quite a bit of stew.
Serves: 6
Cook time: 15 minutes
Calories: 200 per serving (Not including rice)
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