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Beef-Vegetable Stew with Savory Pot Roast

Yield 2 servings.

Ingredients

  • 2 cups canned low-sodium beef broth, undiluted
  • 6 ounces Savory Pot Roast, chopped (about 1 1/2 cups)
  • 1/2 cup cubed potato
  • 1/2 cup finely shredded cabbage
  • 1/4 cup sliced carrot
  • 1/4 cup sliced celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup frozen English peas, thawed

Nutrition Information

  • calories 255
  • caloriesfromfat 19 %
  • fat 5.5 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.4 g
  • carbohydrate 16.8 g
  • fiber 0.0 g
  • cholesterol 71 mg
  • iron 0.0 mg
  • sodium 408 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 8 ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Add peas; cook 12 minutes or until vegetables are tender.

Cooking Light Light Cooking for Two