30-MINUTE BEEF STEW

30-Minute Beef Stew image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 11

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:

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.
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 Facts : Calories 235, Carbohydrate 37 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 1050 mg, Sugar 7 g