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30-Minute Beef Stew

30-Minute Beef Stew

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Betty Crocker Kitchens

Updated Feb 21, 2013

30-Minute Beef Stew

30-Minute Beef Stew

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Prep Time 30 min
Total 30 min
Servings 5
Ingredients 11

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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

Step
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.
Step
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.

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

2

*Percent Daily Values are based on a 2,000 calorie diet.

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