quick beef stew

Name: Quick Beef Stew
Prep time: 20 min
Cook time: 1 h
Yield: 8
Ingredients: 1 1/2 pound(s) beef chuck roast, cubed; 4 medium potatoes, peeled and cubed; 3 large carrots, peeled and sliced; 1 large onion, coarsely chopped; 2 stick(s) celery, sliced; 1 can(s) beef broth; 1 can(s) golden mushroom soup; 1 can(s) tomato soup

(2 RATINGS)

61 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Jan 16, 2011

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!

Rate

prep time 20 Min

cook time 1 Hr

method ---

yield 8 serving(s)

Ingredients

1 1/2 pounds beef chuck roast, cubed
4 medium potatoes, peeled and cubed
3 large carrots, peeled and sliced
1 large onion, coarsely chopped
2 sticks celery, sliced
1 can beef broth
1 can golden mushroom soup
1 can tomato soup

How To Make quick beef stew

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.

Step 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.
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