This winter has been cold, like my face burns in the morning when I go to start my car, and my car doesn’t want to start because it’s so cold kind of cold. For this reason I am convinced that I have perfected all of my favorite soups this year. What is better in bitter cold negative temperatures than soup?
Stew might be the only acceptable answer to that question. I’ve gotten pretty good on the stew front as well if I do say so myself.
This recipe is a perfect example. It’s a basic beef stew, nothing fancy going on over here, except it can be done in 30 minutes. Yes I know slow simmering beef stew is the classic way to make it. I know we miss the wafting stew smell in the air after hours and hours of slow simmering, but truth be told I just don’t have all that time.
I have a job! I’m a dog mom! I have family that wants to see me and things to do. That’s just how it is. I don’t have all the time in the world to be standing by the stove, even though it’s probably the warmest spot to be right now, I just can’t do it. Thus this delicious compromise was born. It has all the wonderful flavor of the slow simmered version without all that time.
Random note: I also like to add frozen green beans at the end sometimes, because a meal is not complete without some green in it, and again I don’t always have the time to make a salad.
30 Minute Beef Stew
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
- 1-2 tablespoons olive oil
- 1 lbs top sirloin steaks cut into ½ inch pieces
- 1/3 cup all purpose flour
- Salt and pepper to taste
- 1 yellow onion, peeled & diced
- 2 cloves of garlic, minced
- 2 celery ribs, diced
- 1 cup baby carrots, halved
- 2-3 large white potatoes, peeled and cubed
- 3 cups of beef broth
- ½ teaspoon dried thyme
- 1 bay leaf
Instructions
- In a large thick bottomed skillet heat the oil over medium high heat.
- Toss the meat in flour, salt and pepper and then add to the oil. Stir and cook for about a minute while the meat browns.
- Add the onions and cook for another 2-3 minutes or until the onions begin to brown.
- Add the garlic, celery, carrots. Cook for another 2 minutes before adding the potato, broth, thyme, and bay leaf.
- Bring to a boil and then reduce to a simmer. Cook, uncovered for 15 to 20 minutes or until the vegetables are tender.
- Remove the bay leaf, and adjust seasonings. Serves warm.
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