Shortcut Tomato and Beef, Herb Stew |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I love this recipe because it's easy, fast and can be adapted to other meats or made vegetarian with a little improvisation. I got it from an issue of Chatelaine magazine but cannot remember which month. I changed the recipe to chicken and added more veggies...it was delicious! Ingredients:
2 (10 1/2 ounce) cans campbell's reduced-sodium beef broth |
1 lb beef, cubed |
1 (6 ounce) can tomato paste |
2 tablespoons flour |
1 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
1/8 teaspoon black pepper |
2 cups thickly sliced mushrooms |
2 cups baby carrots |
2 medium red potatoes, cubed |
1 stalk celery, diced |
Directions:
1. Combine broth, beef, tomato paste and flour in a large heavy bottomed saucepan, mixing well.
2. Heat to a boil, stirring often.
3. Stir in remaining ingredients; return to boil.
4. Cover; turn down heat and simmer for 30 minutes, stirring occasionally.
|
|