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Dijon Steak and Potato Stew
lb boneless beef sirloin, cut into 1/2-inch pieces
teaspoon peppered seasoned salt
jars (12 oz each) home-style beef gravy
tablespoons Dijon mustard
teaspoon dried thyme leaves
unpeeled small red potatoes, cut into 1/2- to 3/4-inch cubes (about 2 cups)
cups frozen cut green beans
medium carrots, sliced (1 cup)
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.
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.
If you have baby-cut carrots on hand, go ahead and use them instead of the sliced carrots.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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