Beef & Veggie Stew

When it's cold outside, it's always nice to have something in your system to keep you warm.  Stew (for me) has always been that particular kind of food.  Not to mention, it's easy to take to work with you.

Recipe from Betty Crocker
Yields 6 servings
175 calories per serving

INGREDIENTS

1 lb lean stew beef

1 bag frozen veggies, thawed

15 oz herb & garlic tomato sauce

1 3/4 c beef broth

DIRECTIONS

Spray a large skillet with cooking spray & heat over medium high.

Cook beef in skillet for about 10 minutes, until no longer pink.

Stir in remaining ingredients & bring to a boil.

Reduce heat, cover, & simmer for 5 minutes.