Super-Quick Beef Vegetable Stew
There are so many types of fully prepared meat entrées in your grocery store; browse the selection and stock up!
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 16-ounce package prepared roast beef in gravy
- 1 16-ounce package frozen mixed vegetables
- 1 10-ounce can cream of mushroom soup
- 2 cups water
- ½ teaspoon dried thyme leaves
In heavy large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, 4 to 5 minutes.
Meanwhile, cut the cooked roast beef into 1-inch chunks. Add to saucepan along with gravy, frozen mixed vegetables, soup, water, and thyme leaves.
Cook over medium-high heat until soup comes to a boil, about 7 to 9 minutes.
Reduce heat to low and simmer for 6 to 7 minutes longer, until vegetables and beef are hot and tender. Serve immediately.
Soup or Stew?
The difference between soup and stew is the thickness of the liquid. Soups are generally thin, sometimes made with just broth or stock. Stews have ingredients that thicken the liquid, including potatoes, flour, cornstarch, or puréed vegetables. You can make any soup into a stew by adding some cornstarch dissolved in water.