| Fast Prep | dump and go
sunday dinner stew
start to finish: 25 minutes | MAKES: 4 to 6 servings (1¾ cups each)
- 1 lb. tiny red new potatoes, halved or quartered, or 1 lb. sweet potatoes, peeled and cut up (see tip below)
- 3 large carrots, halved lengthwise and cut up
- 1 15-oz. pkg. refrigerated cooked beef tips with gravy
- 2 cups water
- 1 bunch green onions, chopped (½ cup)
- 1 cup chopped fresh kale
- Salt and black pepper
- Snipped fresh thyme (optional)
1. In a 4-qt. pot combine first six ingredients (through kale). Bring to boiling over medium-high heat; reduce heat. Simmer, covered, 20 minutes or until vegetables are tender. Season to taste with salt and pepper. If desired, top servings with fresh thyme.
PER SERVING: 260 cal., 8 g fat (3 g sat. fat), 46 mg chol., 604 mg sodium, 30 g carb., 5 g fiber, 7 g sugars, 19 g pro.
GET SWEET
Give this stew a vitamin A boost by using peeled and coarsely chopped sweet potatoes in place of some or all of the red new potatoes.
