Beef Stew

 

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) Green Giant® 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

• 1 Heat nonstick Dutch oven or 4-quart saucepan over medium-high heat. Add beef and onion; cook 5 minutes, stirring occasionally, until beef is browned.
• 2 Stir 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.