Close
Ingredients
| dry gravy au jus: 17 oz |
| carrots: 8 oz |
| water: 3 1/2 cups |
| white potatoes: 1 lb |
| red tomatoes: 14.5 oz |
| dried oregano (ground): 2 tsp |
Summer stew
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Pour juices from beef roast into large saucepan or saucepan; set meat aside. Add carrots and 1 cup water to saucepan; bring to boiling. Reduce heat and simmer, covered, 3 minutes. Add remaining water, potatoes, tomatoes ,and 1 tablespoon oregano. Return to boiling; cover. Simmer 3 minutes or until vegetables are tender. Break beef into bite-size pieces and add to stew; heat through. Season with salt.
2. Spoon into shallow bowls; top with freshly ground black pepper and remaining oregano. Makes 4 servings.