Delicious 10 Minute Beef Stewsoup Recipes

Steps:

• Combine beef, potatoes, carrots, and onion in a slow cooker crock.
• Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
• Cook on Low for 6 to 8 hours. Stir before serving.

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:

• ***If possible season the meat with salt, pepper, olive oil, garlic powder, oregano, paprika and cover in the fridge overnight. Otherwise still season the meat to your liking and go ahead.
• Start by heating the pot to medium-high heat.
• Add olive oil and fry onions 3-4 minutes until they start to soften.
• Add the carrots, celery, and peppers and let them cook for at least 8-10 minutes. (The celery should start to get soft but not mushy and the onions will look translucent).
• Add the garlic and chopped herbs (if using fresh thyme and rosemary).
• Cook for another minute or two.
• Add the meat and potatoes and stir until the meat loses the raw look.
• Add the paprika (hold back on adding any salt until after you ad the stock since they can be salty at times).
• Add the beef or chicken stock (you need just enough to cover the meat and vegetables. If more is required you can always mix a stock cube in water and add to pot).
• Add the tomato paste and let it all come to a boil, reducing the heat to allow it to simmer.
• Let it cook for half an hour or until the potatoes become soft and allow for the soup/stew to thicken up.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Steps:

• In a saucepan over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.