Easier Beef Stew with Cranberries & Roasted Root Vegetables Soups, Stews & Chilis

Ingredients

• 1 package (24 oz.) fully-cooked beef pot roast with gravy
• 1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth
• 1/2 cup dry red wine
• 1 tsp. dried thyme leaves
• 2 Tbsp. cornstarch dissolved in 1/4 cup water
• 1/3 cup dried cranberries

Roasted Root Vegetables

• 1- peeled and trimmed baby red beets, cut in half or 4 peeled and trimmed medium red beets, cut into 1-inch pieces
• 2 large parsnips, cut lengthwise in half, then crosswise into 2-inch long pieces
• 2 cups cipollini onions, cut in half or frozen pearl onions
• 2 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar

Instructions

Heat oven to 425°F. Place vegetables on 15 x 10 x 1-inch baking pan; drizzle with oil. Cover with aluminum foil. Roast in 425°F oven for 30 minutes. Remove foil; coat vegetables evenly with balsamic vinegar. Continue roasting, uncovered, 10-15 minutes or until vegetables are fork-tender.

Meanwhile, remove pot roast from container, reserving 1/2 cup gravy. Cut pot roast into 1-inch pieces. Combine beef with reserved gravy, broth, wine and thyme in large saucepan. Bring to boil. Reduce heat; cover pan tightly and simmer 10 minutes. Stir in cornstarch mixture. Cook and stir 2 minutes or until thickened and bubbly.

Stir in vegetables and cranberries. Sprinkle with parsley.

Nutritional Information

Nutrition Info per serving: 358 calories; 31 g protein; 30 g carbohydrate; 12 g fat; 348 mg sodium; 86 mg cholesterol; 3.8 mg niacin; 0.4 mg vitamin B6; 2.9 mcg vitamin B12; 4.5 mg iron; 7.8 mg zinc.