Beef-Vegetable Stew with Savory Pot Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 cups canned low-sodium beef broth, undiluted |
6 ounces savory pot roast, chopped (about 1 1/2 cups) |
1/2 cup cubed potato |
1/2 cup finely shredded cabbage |
1/4 cup sliced carrot |
1/4 cup sliced celery |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup frozen english peas, thawed |
Directions:
1. Combine first 8 ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Add peas; cook 12 minutes or until vegetables are tender.
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