Think stew has to simmer all day? Think again. Here is a quick idea.

Weeknight Meatball Stew

12 ounces frozen fully-cooked beef meatballs (about 23 meatballs)

12-ounce jar beef gravy

8-ounce can stewed tomatoes, undrained

3/4 teaspoon dried thyme

1/8 teaspoon pepper

16-ounce package frozen vegetable mixture (with potato)

Combine gravy, tomatoes, 3/4 cup water, thyme and pepper in large saucepan; bring to a boil. Stir in meatballs and vegetable mixture; reduce heat. Cook 10 to 15 minutes or until meatballs are heated through, stirring occasionally.

Makes 4 servings.

Recipes from: National Cattlemen's Beef Association