1 17 ounce package refrigerated cooked beef tips with gravy
1 1/4 cups water
1 bunch green onions, chopped
Fresh or dried thyme
Instructions
1. Rinse potatoes. Halve or quarter large potatoes for fairly
uniform size. Place potatoes in a large microwave-safe
bowl. Cover with vented plastic wrap and microwave on
100 percent power (high) for 5 minutes. Add carrots; cover
and cook for 5 to 7 minutes, just until potatoes and carrots
are tender.
2. In a Dutch oven combine potatoes and carrots, beef tips
in gravy, and the water. Cook over medium-high heat just
until bubbly around edges. Add green onions. Cover and
cook for 5 minutes more or until heated through. Ladle into
bowls. Sprinkle with thyme.
Change up-
Substitute 1 pound sweet potatoes, peeled and cut up, for
the new potatoes. Along with the chopped green onions,
add a handful of chopped kale. Serve the stew with crusty
bread or whole grain crackers.
Nutrition Facts (Sunday Dinner Stew)-
Per serving- 302 kcal cal., 9 g fat (3 g sat. fat, 0 g
polyunsaturated fat, 0 g monounsatured fat), 52 mg chol.,
686 mg sodium, 36 g carb., 6 g fiber, 9 g sugar, 22 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Originally Submitted
2/8/2015
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