Sunday, January 25, 2009

Roast Beef Stew

I love this stew. It's the perfect way to use up leftover roast beef, although there are times I cook a chunk of beef the day before just so I can make this stew the next day.

Roast Beef Stew

1/2 lb cooked roast Beef
1 cup carrots, diced
1 cup celery, diced
2 1/2 cups potatoes, peeled and diced
sweet red peppers, in strips
1 can Campbell's Tomato soup, condensed, condensed
3/4 cup water
1/8 tsp black pepper
12 ounces Heinz Home Style Savory Brown Gravy

1. Spray crockpot with non-stick cooking spray.
Place Roast, carrots, celery, onion, potatoes and red pepper in bottom.

2. In separate bowl, mix tomato soup, parsley, water, black pepper and gravy. Pour over vegetables and mix to combine.

3. Cover and cook on low for 6-8 hours.
Mix well before serving.

Serves 4

Per Serving: 307 Calories; 6g Fat (30.9% calories from fat); 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 543mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fat.

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