Quick Beef Stew

Kitchen Tested
  • Yield servings

On a cold night, nothing beats a steaming bowl of stew.


2 pounds lean boneless top round steak, trimmed of fat and cut into 1-inch cubes
1/3 cup all-purpose flour
2 cups carrots, peeled and sliced (1-inch)
1 3/4 pounds red potatoes, scrubbed and cubed
1 large onion, sliced
1/2 pound fresh mushrooms, quartered
3 garlic cloves, minced
1/4 cup chopped parsley
1/2 teaspoon dried thyme
Salt and pepper to taste
1 (14 1/2-ounce) can no-salt-added beef broth
1 cup lite beer


  1. Combine meat and flour in a plastic bag; close bag and shake.
  2. Coat a large pot with nonstick cooking spray and place over high heat until hot. Add meat and cook until browned, about 8 minutes, stirring often. Add carrots, potatoes, onion, mushrooms, garlic, parsley, thyme, salt and pepper, beef broth, and beer. Cover and cook approximately 1 hour, or until meat is tender and vegetables are done.



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