Beef stew typically needs to cook "low and slow," simmering on the stovetop for hours to result in tender, flavorful meat. I've got a shortcut for you with this recipe! You can cut down your cooking time significantly by using a tender cut of meat, such as beef round steak or sirloin, instead of pre-packaged stew meat, to achieve that same melt-in-your-mouth beef stew in about an hour. Quick beef stew IS possible! Beef Stew Ingredients: 1 lb. beef round steak or sirloin, cut into 1-inch cubes ½ teaspoon paprika ½ teaspoon oregano ¼ teaspoon thyme Freshly ground black pepper, to taste 1 onion, diced 1-2 cloves garlic, minced 2-3 carrots, peeled and cut on a bias into large pieces 1 large potato, cut into large cubes 1 packet of McCormick Herb Gravy Mix For Beef 1 1/2 cups cold water Directions: 1. Season the meat with paprika, oregano, thyme, and freshly ground black pepper. Coat a large pot with cooking spray and cook the onions, garlic, and beef over medium-high heat. Turn the meat every 1-2 minutes to brown the beef on all sides. 2. Add the carrots, potatoes, herb gravy mix, and water. Stir, and bring to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for about one hour, stirring occasionally to prevent the meat and vegetables from sticking to the pot. Add additional water as needed if the mixture gets too thick. Garnish with fresh parsley or cilantro and serve alongside a green salad. Enjoy!
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