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Skillet Beef and Vegetable Stew

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By Betty Crocker Kitchens
Updated Apr 3, 2009
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Wow! Just five ingredients and less than 30 minutes—you've got beef steak stew.

Skillet Beef and Vegetable Stew

  • Prep Time 25 min
  • Total 25 min
  • Servings 6
  • Ingredients 5
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Ingredients

  • 1 lb lean beef boneless sirloin steak
  • 1 bag (1 lb) frozen stew vegetables, thawed
  • 1 can (15 oz) chunky tomato sauce with garlic and herbs
  • 1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 2 cans (5 1/2 oz each) spicy eight-vegetable juice
Make With
Progresso Broth

Instructions

  • Step 
    1
    Remove fat from beef. Cut beef into 1/2-inch cubes.
  • Step 
    2
    Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
  • Step 
    3
    Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.

Nutrition

175 Calories
5g Total Fat
18g Protein
17g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
45
Total Fat
5g
0%
Saturated Fat
1g
0%
Cholesterol
40mg
0%
Sodium
690mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
3g
0%
Protein
18g
% Daily Value*:
Vitamin A
62%
62%
Vitamin C
32%
32%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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