Skillet Beef and Vegetable Stew

Skillet Beef and Vegetable Stew

Wow! Just five ingredients and less than 30 minutes—you've got beef steak stew.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

1
lb lean beef boneless sirloin steak
1
bag (1 lb) frozen stew vegetables, thawed
1
can (15 oz) chunky tomato sauce with garlic and herbs
1 3/4
cups Progresso® beef flavored broth (from 32-oz carton)
2
cans (5 1/2 oz each) spicy eight-vegetable juice
  1. Remove fat from beef. Cut beef into 1/2-inch cubes.
  2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
  3. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Finish off this easy meal with corn muffins and apple wedges.
Substitution
One can (15 ounces) chunky tomato sauce with onions, celery and green bell peppers can be used for the garlic-and-herb tomato sauce.
Did You Know?
Red meat, such as sirloin, is a good source of zinc. This mineral stimulates the immune system, which helps you fend off disease, plus it helps keep your taste buds and sense of smell in working order.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 175
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 40mg;
  • Sodium 690mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 3g,
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.