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Tomato Beef Stew

Serves: 6
Total Calories: 149

Ingredients

1 to 2 pound beef chuck roast or round steak, cubed
6 to 7 medium red potatoes, peeled and cubed
1 (16-ounce) bag baby carrots, cut in thirds
1 medium onion, chopped
1 (28-ounce) can crushed tomato, with liquid
2 cans water, measured from tomato can
1 tablespoon rosemary
salt and pepper to taste

Directions:

In a 6-quart stock pot, brown beef. Add potatoes, carrots, onion, tomatoes, water, rosemary, salt, and pepper. Bring to a boil, then simmer on medium-low heat 25–30 minutes, or until potatoes and carrots are tender. Makes 8–10 servings.

VARIATION: Simmer in a 6- to 7-quart slow cooker. Meat does not need to be browned for slow cooker stew. Reduce amount of water to 11/2 cans. Cover and cook on low heat 6–8 hours or on high heat 3–4 hours.

Nutritional Facts:

Serves: 6
Total Calories: 149
Calories from Fat: 0

This Tomato Beef Stew recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.


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