2 tablespoons Pure Wesson® Vegetable Oil
1 pound beef stew meat, cut into bite-size pieces
1/4 teaspoon salt
4 cups assorted cut-up fresh vegetables (potatoes, carrots, celery, and onions)
1 can (14 oz each) lower sodium beef broth
1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 10 g | 15% |
| Saturated Fat | 3 g | 13% |
| Cholesterol | 45 mg | 15% |
| Sodium | 644 mg | 27% |
| Carbohydrate | 12 g | 4% |
| Dietary Fiber | 2 g | 8% |
| Protein | 17 g | 33% |
| Vitamin C | 7 mg | 12% |
| Calcium | 22 mg | 2% |
| Iron | 2 mg | 13% |
| Vitamin A | 3103 iu | 62% |
| Calories | 206 kcal | 10% |
| Sugars | 3 g | % |
Heat 1 tablespoon oil in large skillet or saucepan over medium-high heat. Add meat and salt; cook 5 minutes, stirring until browned on all sides. Remove from skillet; keep warm.
Add remaining 1 tablespoon oil and vegetables to skillet. Cook 5 minutes or until crisp-tender, stirring occasionally. Return meat to skillet; stir in broth. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
Stir in tomato sauce; simmer 15 minutes more or until meat and vegetables are tender, stirring occasionally.
To make in slow cooker, spray inside of 4-quart slow cooker with PAM® Original No-Stick Cooking Spray. Omit oil and place all remaining ingredients in slow cooker; stir to combine. Cover; cook on LOW 8 hours or on HIGH 4 hours or until meat and vegetables are tender.
