Quick Beef Stew

Susan Feliciano

By
@frenchtutor

Using a tender cut of beef cuts down on the cooking time of the stew. Of course, it's always better when reheated the second day!


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

1 Hr

Ingredients

1 1/2 lb
beef chuck roast, cubed
4 medium
potatoes, peeled and cubed
3 large
carrots, peeled and sliced
1 large
onion, coarsely chopped
2 stick
celery, sliced
1 can(s)
beef broth
1 can(s)
golden mushroom soup
1 can(s)
tomato soup

Directions Step-By-Step

1
Sear beef over high heat in a little oil in a large dutch oven until well-browned. Add vegetables, broth, and one can water. Bring to a boil, then lower heat and simmer, covered, for 45 minutes. Check often to be sure water does not get too low. Add water as necessary.
2
When beef is tender and vegetables are done, stir in the 2 cans of soup. May add black pepper and any herbs you choose. Bring back to a boil and then simmer again for about 15-20 minutes.

About this Recipe

Course/Dish: Beef, Beef Soups
Other Tag: Quick & Easy