With just 10 minutes of prep, this savory, veggie-laden beef stew can be simmering on your stovetop—but it'll taste like it took hours of work!
What You Need
Original recipe yields 6 servings
1-1/2 lb. boneless beef top round steak, cut into 1-inch cubes
1/4 cup flour
3 Tbsp. oil, divided
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 bag (16 oz.) frozen mixed vegetables
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Let's Make It
Coat steak with flour; shake off excess. Heat 1 Tbsp. of the oil in large heavy saucepan on medium-high heat. Add 1/3 of the steak; cook 5 to 7 min. or until evenly browned, stirring frequently. Remove steak from saucepan to large bowl. Repeat with remaining oil and steak.
Return all steak to saucepan. Add broth and tomatoes with their liquid. Bring to boil; cover. Reduce heat to medium-low; simmer 1 hour.
Stir in vegetables. Return to boil. Reduce heat to medium-low; simmer 15 min. or until steak is tender. Serve with the crackers.
Prepare as directed; cool completely. Pour into a freezer-weight resealable plastic bag. Freeze up to 3 months. Thaw in refrigerator, then pour into saucepan. To reheat, cook on medium heat 20 min. or until heated through, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup stew and 5 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.