Delicious 10 Minute Beef Stewsoup Recipes

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

Steps:

• In a saucepan over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.

Steps:

• In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
• Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

Steps:

• In 12-inch nonstick skillet, heat olive oil over medium-high heat and brown steak.
• Stir in remaining ingredients. Bring to a boil over high heat.
• Reduce heat to low and simmer uncovered 10 minutes or until steak is tender.

Steps:

• Begin cooking the first 1lb of Beef in the Microwave (Hormel cook time is 4 minutes, I only cook it for 3 minute for this recipe).
• Poor Beef Broth into 3-4 quart pot.
• Open 3 cans of No Salt Added Mixed Vegetable.
• Drain 2 and add all three (include liquid of one can) to pot.
• Set pot to boil.
• First pound of Beef should be done. Begin cooking 2nd pound.
• Mix cornstarch with equal amount of water to create a paste and add to the vegetables. If you want to be more like a beef vegetable soup, skip this step.
• Shread and add first pound of beef. When second pound is done shread and add it.
• Continue to boil gently until ready to serve. The longer your boil it, the thicker it will get.