Ingredients20 m servings 509 cals
- Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
- Add soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.
- Tip: *Substitute 5 cups frozen vegetables (carrots, small whole onions, cut green beans, cauliflower, zucchini, peas or lima beans) for frozen vegetables for stew.
Per Serving: 509 calories; 22 g fat; 39 g carbohydrates; 38.8 g protein; 105 mg cholesterol; 1149 mg sodium. Full nutrition
ReviewsRead all reviews 3
Not bad for being a 'shortcut' style. I added some minced garlic for extra flavor but overall this is a pretty good recipe when your in a hurry. Nice job!
It is a great starting point, but with 3 teenage boys had to double recipe. I used zesty italian dressing instead of vegetable oil (gives meat more flavor). I also added extra veggies (corn, pe...