Quick Beef Stew
70% authentic · American
A simplified and faster version of beef stew, perfect for weeknights, using pre-cut vegetables and a quicker cooking method.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Beef stew meat, pre-cut1.5 lbs
- Olive oil1 tbsp
- Frozen pearl onions1 cup
- Frozen peas1 cup
- Beef broth3 cups
- Worcestershire sauce1 tbsp
- Cornstarch2 tbsp
- Cold water1/4 cup
- Dried thyme1 tsp
- Saltto taste
- Black pepperto taste
- Fresh chives, chopped (for garnish)1 tbsp
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef stew meat on all sides. Remove and set aside.
- 2
Add frozen pearl onions to the pot and cook for 3-5 minutes until slightly softened.
- 3
Return beef to the pot. Add beef broth, Worcestershire sauce, and dried thyme. Bring to a simmer.
- 4
Cover and simmer for 30 minutes, stirring occasionally.
- 5
In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour into the simmering stew and stir until thickened.
- 6
Stir in frozen peas and cook for another 5 minutes until heated through.
- 7
Season with salt and pepper to taste. Garnish with fresh chives before serving.
