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30-Minute Beef Stew

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By Betty Crocker Kitchens
Updated Feb 21, 2013
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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
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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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