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20-Minute Savory Beef Stew Recipe

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Your family will appreciate this saucy entree in the fall and winter when a hearty skillet dinner truly satisfies. The gravy tastes as if it's simmered for hours, though the dish is actually ready in a flash. Condensed canned soup is the secret to the wonderful flavor.—Taste of Home Cooking School

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4 Servings
Prep/Total Time: 20 min.

Ingredients

1 pound boneless sirloin steak, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (10-3/4 ounces) Campbell's® Tomato Soup, undiluted
1 can (10-3/4 ounces) Campbell's® French Onion Soup, undiluted
1 tablespoon Worcestershire sauce
1 package (24 ounces) frozen vegetables for stew

Directions

In a large skillet over medium-high heat, stir-fry beef in hot oil until browned and juices evaporate. Add soups, Worcestershire sauce and vegetables; bring to a boil. Cover and cook over low heat for 10 minutes or until vegetables are tender. Yield: 4 servings.

Preparation Tips: The thinner you slice sirloin steak, the quicker the meat will cook and become tender. Partially freezing the steak prior to slicing allows you to slice the meat more easily. Cut larger pieces of frozen vegetables, such as carrots and potatoes in half to speed the cooking process.

20-Minute Savory Beef Stew published in Taste of Home Cooking School Collection Fall 2000, p27

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