Loaded with beef, hash-brown potatoes and vegetables, every bite of this savory stew is sure to satisfy.
30-Minute Beef Stew
- Prep Time 30 min
- Total 30 min
- Servings 5
- Ingredients 11
Ingredients
- 3/4 lb boneless beef top sirloin steak, cut into 1/2-inch pieces
- 1 small onion, chopped (1/3 cup)
- 3 cups frozen southern-style hash-brown potatoes (from 32-oz bag)
- 1 1/2 cups thinly sliced carrots (1 1/2 medium)
- 1 cup thinly sliced celery (1 3/4 medium stalks)
- 1 jar (4.5 oz) sliced mushrooms, drained
- 1 envelope (1.5 oz) beef-mushroom soup mix (dry)
- 1/4 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon salt, if desired
- 1/8 teaspoon pepper
- 3 cups water
Instructions
-
Step1Heat nonstick Dutch oven or 4-quart saucepan over medium-high heat. Add beef and onion; cook 5 minutes, stirring occasionally, until beef is browned.
-
Step2Stir in potatoes, carrots, celery and mushrooms. Cook 2 minutes, stirring frequently. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 minutes or until vegetables are tender. If desired, sprinkle individual servings with chopped fresh parsley.
Nutrition
235
Calories
2g
Total Fat
17g
Protein
37g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 235
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 35mg
- 12%
- Sodium
- 1050mg
- 44%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 7g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 136%
- 136%
- Vitamin C
- 14%
- 14%
- Calcium
- 4%
- 4%
- Iron
- 12%
- 12%
Exchanges:
2 Starch; 1 1/2 Very Lean Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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