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Friday, February 04 2011


  • 1  1-lb. bag  frozen assorted vegetable blend (carrots, peas and onions)
  • 1  17-oz. pkg.  refrigerated cooked beef tips in gravy
  • 2  tsp.  Worcestershire sauce
  • 6  cloves  garlic
  • 1  lb.  Yukon gold or red potatoes, halved
  • 2  Tbsp.  olive oil
  • 2  Tbsp.  fresh oregano leaves


1. In 4-quart Dutch oven combine vegetables and 1/2 cup water. Bring to boiling over medium heat. Meanwhile, microcook beef tips according to package directions. Add beef and Worcestershire to vegetables. Reduce heat to low. Cook, covered, for 5 minutes or until vegetables are tender.

2. In small microwave-safe bowl, cover garlic and 2 Tbsp. water with vented plastic wrap. Microcook on 100 percent power (high) 1 minute; set aside. In large microwave-safe bowl microcook potatoes on 100 percent power (high) 8 to 10 minutes; stirring once halfway through.

3. Peel and mash garlic. Add garlic, olive oil, 1/4 tsp. each salt and freshly ground black pepper to potatoes; mash. Divide among four dishes; add stew, sprinkle oregano. Makes 4 servings.

nutrition facts

  • Calories368, 
  • Total Fat (g)14, 
  • Saturated Fat (g)3, 
  • Monounsaturated Fat (g)5,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)47, 
  • Sodium (mg)888, 
  • Carbohydrate (g)42,
  • Total Sugar (g)4, 
  • Fiber (g)8, 
  • Protein (g)24, 
  • Vitamin C (DV%)62, 
  • Calcium (DV%)10,
  • Iron (DV%)21, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:34 am   |  Permalink   |  Email