Shortcut Beef Stew

Shortcut Beef Stew


"Sauteed tender beef cubes and mixed vegetables simmer briefly in a tomato-onion broth for a quick and tasty stew."
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20 m servings 509 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1149 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook

  • Ready In

  1. Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
  2. Add soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.


  • Tip: *Substitute 5 cups frozen vegetables (carrots, small whole onions, cut green beans, cauliflower, zucchini, peas or lima beans) for frozen vegetables for stew.



Not bad for being a 'shortcut' style. I added some minced garlic for extra flavor but overall this is a pretty good recipe when your in a hurry. Nice job!

It is a great starting point, but with 3 teenage boys had to double recipe. I used zesty italian dressing instead of vegetable oil (gives meat more flavor). I also added extra veggies (corn, pe...

Good stuff but I would also double the recipe. Also, for those who don't enjoy the sweetness that the tomato soup gives then just use tomato base mixed with water instead and boil so it thickens...