Quick Beef Stew
70% authentic · American
A simplified and faster version of classic beef stew, perfect for weeknights, using pre-cut stew meat and a quicker cooking time.
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Ingredients
- Beef stew meat, cut into 1-inch cubes1.5 lbs
- Olive oil1 tbsp
- Yellow onion, chopped1 large
- Garlic, minced2 cloves
- Beef broth3 cups
- Tomato paste1 tbsp
- Dried rosemary1 tsp
- Frozen mixed vegetables (carrots, peas, corn)2 cups
- Potatoes, cut into 1-inch cubes1 lb
- Saltto taste
- Black pepperto taste
Steps
- 1
Season beef stew meat with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef stew meat in batches. Remove and set aside.
- 3
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds.
- 4
Stir in tomato paste and cook for 1 minute. Pour in beef broth and add rosemary. Bring to a simmer.
- 5
Return beef to the pot. Add potatoes. Cover and simmer for 30 minutes.
- 6
Add frozen mixed vegetables. Cover and simmer for another 20-30 minutes, or until vegetables and beef are tender.
- 7
Season with salt and pepper to taste. Serve hot.
