Quick Beef Stew

1
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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
1 Hr

Ingredients

Add to Grocery List

  • 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

How to Make Quick Beef Stew

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.

Printable Recipe Card

About Quick Beef Stew

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




Show 3 Comments & Reviews

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