Quick Beef Stew

Susan Feliciano


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!

★★★★★ 2 votes
20 Min
1 Hr


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


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.
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.

About this Recipe

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