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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

302 calories; fat 9g; cholesterol 52mg; saturated fat 3g; carbohydrates 36g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 6g; sugars 9g; protein 22g; vitamin a 16812.2IU; vitamin c 33.7mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.5mg; folate 56.4mcg; vitamin b12 0mcg; sodium 686mg; potassium 886mg; calcium 90.9mg; iron 3.2mg.
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