Skillet Beef and Vegetable Stew
1 pound lean beef boneless sirloin steak
1 bag (16 ounces) frozen stew vegetables, thawed
1 can (15 ounces) chunky garlic-and-herb tomato sauce
1 can (14 1/2 ounces) 99% fat-free beef broth
2 cans (5 1/2 ounces each) spicy eight-vegetable juice
1. Remove fat from beef. Cut beef into 1/2-inch cubes.
2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
3. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.