Best Shortcut Beef Stew Recipes

Gale's Shortcut Beef Luau Stew image

Provided by Gale Medeiros-Costa

Time 2h10m

Number Of Ingredients 4

2 lb stew meat, cut in chunks
3-5 large laulau, fresh (or thawed if using frozen laulau)
pinch hawaiian salt (rock salt; kosher works as well)
water to cover

Steps:

1. Place stew meat in a Dutch oven or large pot and fill with enough water to cover. Boil till meat is tender but not falling apart, approximately two hours.
2. Once meat is fork tender, remove but do not discard water, leaving about a cup or two remaining in the pot.
3. Lower heat to medium low. Remove the outer ti leaves from the laulau and place in the pot with the beef and remaining cooking water. With a wooden spoon, gently break apart the laulau and mix together with the beef. Be careful not to scorch. You may add salt if desired. Check consistency and add a little of the reserved liquid from the stew meat if need to. You don't want it too watery or soupy. Serve over hot rice or with poi.

Shortcut Beef Stew image

Provided by meedeeter

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
1 lb boneless beef top sirloin steak, cut into 1-inch cubes
1 (10 ounce) can tomato soup
1 (10 ounce) can beefy mushroom soup
1 tablespoon Worcestershire sauce
1 (24 ounce) bag frozen stew vegetables, eg potatoes, carrots, celery

Steps:

In Dutch oven or large pot over medium-high heat, heat oil. Add beef and cook until browned, stirring often. Set beef aside.
Add remaining ingredients. Heat to a boil. Return beef to pan. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 485, Fat 24.8, SaturatedFat 9, Cholesterol 79.5, Sodium 1120.4, Carbohydrate 36.9, Fiber 7.8, Sugar 6.2, Protein 31.6

Shortcut Beef Stew Shortcut Beef Stew Recipe image

Provided by á-48530

Number Of Ingredients 6

1 tablespoon vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 1-inch pieces
1 can (10.75 ounces) Campbell's® Condensed Tomato Soup
1 can (10.5 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon Worcestershire sauce
1 bag (24 ounces) frozen vegetables for stew (potatoes, carrots, celery)

Steps:

Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat. Stir the soups, Worcestershire and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through and the vegetables are tender. Easy Substitution: Substitute 5 cups frozen vegetables (carrots, small whole onions, cut green beans, cauliflower, zucchini, peas or lima beans) for the frozen vegetables for stew. Easy Substitution: Substitute Campbell's® Condensed Beefy Mushroom Soup for the French Onion Soup.