TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 2 cups cubed cooked roast beef
  • 1 can (15 ounces) mixed vegetables, liquid drained and reserved
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon dried thyme, optional
  • 1/4 teaspoon dried rosemary, crushed, optional
  • Pepper to taste

Nutritional Facts

1-1/2 cup: 301 calories, 12g fat (3g saturated fat), 71mg cholesterol, 1421mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 29g protein


  1. In a large saucepan, combine the beef, vegetables, soups and seasonings. Heat through. If desired, add reserved vegetable liquid to thin the stew. Yield: 4 servings.
Originally published as Quick Beef Stew in Country Woman May/June 1992, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Easy Beef Stew

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 19, 2015

"Creamy and delicious , a good way to use leftover roast beef!"

Loading Image