Quick as a Wink Beef Stew
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It used to be that cooking beef stew was a long, drawn-out process. It took hours to slice and brown the beef, chop the veggies, and cook it all. Haven't you wished for an easier version that still has old-time homemade slow-cooked taste? Your wish is granted. . .and it's ready quick as a wink, just like the name says.
What You'll Need
- 2 (12-ounce) jars beef gravy
- 1 1/2 cups water
- 3 (½-inch-thick) slices (about 1½ pounds) deli roast beef, cubed
- 2 (14½-ounce) cans whole new potatoes, drained (with any large potatoes quartered)
- 1 (16-ounce) package frozen pearl onions, thawed
- 1/2 teaspoon black pepper
- 2 (14½-ounce) cans sliced carrots, drained
What to Do
- In a soup pot, combine all the ingredients except the carrots over high heat. Bring to a boil and cook for 6 to 8 minutes, or until heated through, stirring frequently. Add the carrots, stirring until warmed through. Serve.
When buying the roast beef from the deli, just ask that it be cut into 1/2-inch-thick slices; then you just have to cut it into cubes. Freeze individual portions of leftover dinners in microwaveable containers for quick ready-in-minutes meals.