Sunday Dinner Stew | Midwest Living

Sunday Dinner Stew

Sunday Dinner Stew

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  • Makes: 4 servings
  • Start to Finish 25 mins

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  • 1 pound small new potatoes
  • 3 large carrots, halved lengthwise and cut up
  • 1 17 - ounce package refrigerated cooked beef tips with gravy
  • 1 1/4 cups water
  • 1 bunch green onions, chopped
  • Fresh or dried thyme


  1. Rinse potatoes. Halve or quarter large potatoes for fairly uniform size. Place potatoes in a large microwave-safe bowl. Cover with vented plastic wrap and microwave on 100 percent power (high) for 5 minutes. Add carrots; cover and cook for 5 to 7 minutes, just until potatoes and carrots are tender.
  2. In a Dutch oven combine potatoes and carrots, beef tips in gravy, and the water. Cook over medium-high heat just until bubbly around edges. Add green onions. Cover and cook for 5 minutes more or until heated through. Ladle into bowls. Sprinkle with thyme.


  • Change Up: Substitute 1 pound sweet potatoes, peeled and cut up, for the new potatoes. Along with the chopped green onions, add a handful of chopped kale. Serve the stew with crusty bread or whole grain crackers.

Nutrition Facts

(Sunday Dinner Stew)

Servings Per Recipe 4, cal. (kcal) 302, vit. A (IU) 16812, Potassium (mg) 886, carb. (g) 36, Thiamin (mg) 0, pro. (g) 22, vit. C (mg) 34, chol. (mg) 52, Niacin (mg) 2, Fat, total (g) 9, Riboflavin (mg) 0, Folate (µg) 56, sat. fat (g) 3, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 6, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sugar (g) 9, sodium (mg) 686, iron (mg) 3, calcium (mg) 91

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