This family-friendly, hearty Quick Beef Stew is super easy and fast to whip up. It hits the spot on cooler fall weeknights!
A few weeks ago my mother-in-law was making stew. When I picked up my girls and smelled the stew a-brewin’ I just knew I needed to make some that night. Especially because the weather was cooler and the day was pretty much calling for it.
The problem was that it was 6:00, I was getting hangry, and I wasn’t about to attempt a slow cooker stew like this, amazing as it may be. I also didn’t want to buy stew meat and wait for it to get deliciously tender. So I did what any busy, desperate mom would do. I searched for a recipe for quick beef stew and found this awesome McCormick one. I ran to the store to pick up the essentials and whipped this super easy and hearty Quick Beef Stew up in no time, adding a few touches to suit my preferences.
It’s become a new favorite because it’s perfect for cooler weeknights when I’m ready to just make PB&Js for the fam and call it a night. Serve it with some fluffy rolls or crusty bread to sop up the yummy broth and you’ll earn the title of superhero parent—if you haven’t already!
- 2 lbs boneless beef sirloin, cut into 1-inch cubes
- 3 Tbsp flour
- 2 Tbsp canola oil
- 1 can (14 oz) beef broth
- ⅛ cup Worcestershire
- 2 tsp season salt
- ½ tsp thyme
- ¼ tsp pepper
- 1 bay leaf
- 3 tsp minced garlic (3 cloves)
- 1 24-oz bag frozen stew vegetables
- ¾ cup frozen peas
- Place steak in a resealable plastic bag. Add flour and toss to coat.
- Heat oil in a large stock pot over medium-high heat. Add steak cubes (work in batches if needed), tossing occasionally to brown on all sides. Remove from pan and drain.
- Add beef broth, Worcestershire, season salt, thyme, pepper, the bay leaf, and garlic to the pan. Pour in vegetables, but not peas.
- Reduce heat to low; cover and simmer 10 minutes. Stir in peas and beef cubes and simmer an additional 5 minutes, or until vegetables are tender.
