quick beef stew
(2 ratings)
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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(2 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr
Ingredients For quick beef stew
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1 1/2 lbbeef chuck roast, cubed
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4 mdpotatoes, peeled and cubed
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3 lgcarrots, peeled and sliced
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1 lgonion, coarsely chopped
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2 stickcelery, sliced
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1 canbeef broth
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1 cangolden mushroom soup
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1 cantomato soup
How To Make quick beef stew
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1Sear 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.
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2When 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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