Classic Beef Stew from Birds Eye® Recipe -
Classic Beef Stew from Birds Eye(R) Recipe
  • READY IN 35 mins

Classic Beef Stew from Birds Eye®

Recipe by  

"Using prepared hearty stew veggies and beef broth, you can have delicious beef sirloin stew on the table in under half an hour."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat oil in large deep nonstick skillet over medium high heat and brown beef.
  2. Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
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  • *Cook beef to an internal temperature of 160 degrees F as measured with a food thermometer.

Reviews More Reviews

Jul 19, 2013

If you are not into chopping veggies, This is for you! I loved beef stew. Add some seasonings. I did tweak the recipe because I had a lot of errands to run. It was nice to come home to the great aroma of beef stew. I added some French bread and a salad and my hubby was a happy camper! I cooked this stew in a crockpot on high for 4 hours. I did add 2 potatoes, 1 T. dried parsley, 1/2 tsp. ground thyme, 2 garlic cloves, 1/4 tsp. of black pepper and 1/2 tsp. of garlic salt to the crockpot along with the meat. The last hour I added the bag of veggies. Season to your taste and you will love it.

Jul 27, 2013

We used extra beef broth instead of diced tomatoes because Hubby doesn't like tomatoes in beef stew. We also added spices to taste, paprika, black pepper, etc. It was sure nice and easy to have the veggies already chopped. The only complaint I have is that the potatoes were mealy. I think potatoes would be better fresh, and it needed more of them. This was really good otherwise.


5 Ratings

Sep 28, 2013

It was just ok. I needed to season it...ALOT to get it flavorful. If not it would've tasted extremely bland. I served this with Grand Slam Biscuits on the side. It would've gone great over white rice.

Jul 23, 2013

No chopping veges is a plus in this recipe. Husband loved all the carrots. I ended up cooking a little longer as we like some of the veges softer. All in all a quick tasty dish.

Jul 12, 2013

I knew I was going to have to make a few changes to this recipe - so my 5 star review is based on the changes I made. I left my sirloin roast whole, rather than cutting it into cubes. I made a rub using fresh garlic, fresh rosemary, salt, pepper, onion powder and Herbs de Provence. I drizzled a bit of EVOO over the roast and massaged the herb mixture all around. Tossed in the bag of Birds Eye Recipe Ready veggies (nice time saver) and the beef broth. I cooked it slow and low (250 degrees for 3 hours). Removed the roast and sliced. Thickened the broth with a cornstarch slurry and served over white rice. The kids didn't even complain about dinner tonight, which in my house means SUCCESS!


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 655 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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