30-Minute Beef Stew

Loaded with beef, hash-brown potatoes and vegetables, every bite of savory stew is sure to satisfy.

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Servings 5

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ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

3/4: lb boneless beef top sirloin steak, cut into 1/2-inch pieces

1: small onion, chopped (1/3 cup)

3: cups frozen southern-style hash-brown potatoes (from 32-oz bag)

1 1/2: cups thinly sliced carrots (1 1/2 medium)

1: cup thinly sliced celery (1 3/4 medium stalks)

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1: envelope (1.5 oz) beef-mushroom soup mix (dry)

1/4: teaspoon dried thyme leaves, crushed

1/4: teaspoon salt, if desired

1/8: teaspoon pepper

3: cups water

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Directions

1 Heat nonstick Dutch oven or 4-quart saucepan over medium-high heat. Add beef and onion; cook 5 minutes, stirring occasionally, until beef is browned.
2 Stir in potatoes, carrots, celery and mushrooms. Cook 2 minutes, stirring frequently. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 minutes or until vegetables are tender. If desired, sprinkle individual servings with chopped fresh parsley.