Recipe by Hunts.com
"Tender beef sirloin steak and vegetables in a creamy tomato gravy."
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boneless beef sirloin steak, cut into 1-inch pieces
ground black pepper
2 (.87 ounce) packages
brown gravy mix
1 (14.5 ounce) can
Hunt's® Stewed Tomatoes, undrained
1 (16 ounce) package
frozen vegetables for stew, thawed
used fresh veges add about 3 tbs of flour simmered for about 45 min. came out awesome.
This was really good but I made a few adjustments. I didn't use the vegetable oil, I just through the beef into a slow cooker with all the ingredients. I also used fresh carrots, celery and potatoes as well as frozen peas. I added one cube of beef bouillon and I blended the stewed tomatoes before adding them to the slow cooker; at the end of cooking I added a bit of cornstarch with water to thicken it up and it turned out awesome! Left overs were even better.
This is absolutely delicious. I added peas. The frozen potatoes were a little mushy. Next time I'm going to put recipe in crockpot with fresh veggies!!
The first time I made it, I only had one pack of brown gravy. It was more delicious, and less salty. Both ways are good though.
quick variation on stew, tasty
Made according to directions. This turned out more soup like than stew. If I try again, I will definitely try some modifications.
Pretty good. Used Mom's Brown Gravy recipe, petite diced tomatoes, a little extra water and 24 oz veggies
* Percent Daily Values are based on a 2,000 calorie diet.
Heartwarming Beef Stew Skillet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 107
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