Ingredients
1/2
lb lean (at least 80%) ground beef
1
small onion, chopped (1/4 cup)
1
cup frozen mixed vegetables (from 12-oz bag)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
jar (12 oz) fat-free beef gravy
1/4
teaspoon dried marjoram leaves
1/4
teaspoon pepper
1 1/3
cups water
2
tablespoons light stick butter
1/2
teaspoon garlic salt
1/3
cup low-fat (1%) milk
1
cup Betty Crocker™ mashed potatoes
1
tablespoon chopped fresh parsley
Preparation
In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Meanwhile, in 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat; add milk. Stir in potatoes (dry) and parsley. Let stand about 30 seconds or until liquid is absorbed.
Fluff potatoes with fork. Serve stew over potatoes.
