Delicious 10 Minute Beef Stew Soup Recipes

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BEST EVER BEEF STEW



Best Ever Beef Stew image

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

SIMPLE BEEF STEW



Simple Beef Stew image

Simple and hearty beef stew I make for my family.

Provided by Laura Bloomer Wine

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 12

3 tablespoons vegetable oil
2 pounds room temperature beef stew meat, cut into 1 1/2-inch cubes
½ cup all-purpose flour
1 yellow onion, roughly chopped
1 teaspoon minced garlic
1 (32 ounce) carton low-sodium beef broth
1 (15 ounce) can crushed tomatoes
3 yellow potatoes, or more to taste, cubed
3 stalks celery, chopped
1 cup baby carrots
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 teaspoon dried basil

Steps:

  • Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
  • Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g

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