More Great Recipes: Beef | Main Dish | Stew | Stove

Beef Stew


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Member since 2006

Serves 5 | Prep Time | Cook Time

Ingredients

3/4 lb. beef top sirloin steak, cut into 1/2-inch cubes (I used already cut stew meat)
1 small onion, chopped
3 cups frozen souther-style has brown potatoes (from 32 oz. pkg.)
1 1/2 cups thinly sliced carrots
1 cup thinly sliced celery
1 (4.5 oz) jar sliced mushrooms, drained
1 envelope dry beef-mushroom soup mix (I couldn't find this so used Onion Mushroom)
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
3 1/2 cups water


Heat nonstick Dutch oven or large saucepan over medium-high heat until hot. Add beef & onion; cook and stir 5 minutes or until beef is browned.


Stir in potatoes, carrots, celery and mushrooms; cook and stir 2 minutes. Add soup mix, thyme, pepper and water; mix well. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender. If desired, sprinkle individual servings with chopped fresh parsley.


Yield: 5 (1 1/3 cup) servings.


Pairs Well With


Notes

from Pillsbury 30-Minute Meals

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