Quick Beef Stew


This is a good use for leftovers from pot roast.  I also often use home canned carrots and potatoes, or else planned-over vegetables from the same pot roast.  I even occasionally make this with home-canned beef.  Any way I make it, we like it.
Quick Beef Stew
  12         ounces  Beef Chuck Roast -- cooked chunks or slices
  16         ounces  Cooked or canned Potato -- chunked
  16         ounces  Cooked or canned Carrots (I like whole ones)
  2           cups beef broth or consomme
     ½       cup  Water
  3           tablespoons  Cornstarch
  1           teaspoon  Worcestershire Sauce
  1           teaspoon Catsup or tomato paste
Combine cornstarch and 1/2 cup water in small jar; shake to blend well. If you use canned carrots, use the liquid for part of the water.
Heat broth in saucepan.  Add roast beef and vegetables, let simmer until beef is warm.  Add well-combined water/cornstarch mixture and Worcestershire sauce and catsup; simmer over medium heat until gravy is thickened and clear. 
4 Servings
Per Serving : 267 Calories; 13g Fat (45.8% calories from fat); 17g Protein; 18g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 452mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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