Dijon Steak and Potato Stew

 

1

lb boneless beef sirloin, cut into 1/2-inch pieces

1/2

teaspoon peppered seasoned salt

2

jars (12 oz each) home-style beef gravy

1

cup water

2

tablespoons Dijon mustard

1/4

teaspoon dried thyme leaves

4

unpeeled small red potatoes, cut into 1/2- to 3/4-inch cubes (about 2 cups)

1 1/2

cups Green Giant® frozen cut green beans (from 1-lb bag)

2

medium carrots, sliced (1 cup)

• 1 Sprinkle beef with peppered seasoned salt. In 4-quart Dutch oven or 12-inch nonstick skillet, cook beef over medium-high heat about 4 minutes, stirring frequently, until brown.
• 2 Stir in gravy, water, mustard and thyme until well blended. Stir in potatoes, green beans and carrots. Heat to boiling; reduce heat to medium-low. Cover and cook 20 to 22 minutes, stirring occasionally, until potatoes and beans are tender.