Delicious 10 Minute Beef Stew Soup Recipes

Steps:

• In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
• Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

Steps:

• Heat nonstick Dutch oven or 4-quart saucepan over medium-high heat. Add beef and onion; cook 5 minutes, stirring occasionally, until beef is browned.
• Stir in potatoes, carrots, celery and mushrooms. Cook 2 minutes, stirring frequently. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 minutes or until vegetables are tender. If desired, sprinkle individual servings with chopped fresh parsley.

Steps:

• Begin cooking the first 1lb of Beef in the Microwave (Hormel cook time is 4 minutes, I only cook it for 3 minute for this recipe).
• Poor Beef Broth into 3-4 quart pot.
• Open 3 cans of No Salt Added Mixed Vegetable.
• Drain 2 and add all three (include liquid of one can) to pot.
• Set pot to boil.
• First pound of Beef should be done. Begin cooking 2nd pound.
• Mix cornstarch with equal amount of water to create a paste and add to the vegetables. If you want to be more like a beef vegetable soup, skip this step.
• Shread and add first pound of beef. When second pound is done shread and add it.
• Continue to boil gently until ready to serve. The longer your boil it, the thicker it will get.

Steps:

• Preheat over to 350 degrees F.
• Brown meat with the garlic in the pan that you will put in the oven to bake the stew.
• Add cream of mushroom soup, tomato soup, beef broth, onion soup mix, horseradish and bay leaves. Cook on stovetop to boiling.
• Add veggies and cook on stovetop for 5-10 more minutes.
• Bake covered for 1 to 1 1/2 hours or until meat and veggies are tender. Stir every 15-20 minutes while stew is baking.

Steps:

• Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
• Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.