Ladle up bowls of this hearty beef roast and potato stew for dinner when the weather cools. Serve with garlic bread, crackers, or corn bread.




  • In a large skillet, brown beef on all sides in oil over medium high heat. Place beef on a rack in a roasting pan. Roast, uncovered, in a 350 degree F oven for 60 minutes. Transfer to a cutting board. Cut into 1/2-inch cubes.

  • Transfer meat to a 4-quart Dutch oven. Add undrained tomatoes, salt, thyme, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, 30 minutes. Remove bay leaf.

  • Stir in water, carrots, potatoes, and onion. Return to boiling. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Stir in peas and cook, covered, 3 minutes more.

Nutrition Facts

339 calories; 8 g total fat; 67 mg cholesterol; 1038 mg sodium. 36 g carbohydrates; 29 g protein;