Quick and Easy Beef Stew
Cook Time
Ingredients
- 3 Red or New Potatoes, quartered
- 3 Carrots, chopped
- 1/2 Cup Corn, (if frozen, pop in the microwave for a couple minutes)
- 2 14.5 oz Cans Beef or Vegetable Broth, (If you have beef stock, that's even better)
- 1 Medium-sized steak, cut into bite-sized pieces
- 2 Tablespoons Minced Garlic
- 1 Tablespoon Extra Virgin Olive Oil
- Dash Salt and Pepper
- Dash Worcestershire Sauce, (Optional)
- Any other Vegetables from your fridge drawer
- Bring to boil a medium pot of water. Meanwhile, cut steak into bite sized pieces. In a stock pot, warm extra virgin olive oil. Add steak, salt and pepper, and garlic. Cook until the steak is browned.
- Wash potatoes and cut into quarters. Once water is boiling, add potatoes and carrots. Cook until a fork can easily pick one up but it isn't mushy, about five minutes.
- Drain water and add vegetables to stock pot. Add beef or vegetable broth and any other veggies. Splash in some Worcestershire sauce to add depth of flavor.
- Simmer until ready to serve. Tastes great served with warm bread.
See the Yumminess!
Comments
Hi, Nina,
I love beef stew. And the easier-made, the better. Thank you.
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I loved every word--and the lay-out was superb. Interesting, in-depth,
helpful, and very informative. Great job.
Voted up and all the choices because you deserve it.
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Kenneth Avery, Hamilton, Alabama
- AUTHOR
It turned out really tasty. One easy option is to use frozen veggies so that the chopping work is already done for you (not worth it to have a YOU flavored stew). You could even use a bag of assorted veggies for greater ease. I always underestimate the cook time so they stay crisp and don't turn mushy in my dish. Thank you for checking out this hub.
This looks pretty good. I no longer dare chop food up with a knife, though. Unless my husband is there to help, it's a matter of either taking a long time with my arthritic hands or risking cutting myself into the stew!
Voted Up and Useful and Yummy.
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