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30-Minute Beef Stew

30-minute beef stew Entree
30-Minute Beef Stew
  • Prep 30 min
  • Total 30 min
  • Servings 5

Loaded with beef, hash-brown potatoes and vegetables, every bite of this savory stew is sure to satisfy.

Updated February 21, 2013

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

Steps

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  • 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.

  • This hearty stew is an excellent source of vitamin A, and also contributes to your daily vitamin C and iron needs.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
235
Calories from Fat
20
% Daily Value
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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