canned beef stew

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Difficulty Level: Easy Servings: 4 Ingredients 2 cans (15 ounces each) beef stew 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 2 medium carrots, peeled and sliced 2 medium potatoes, peeled and diced 1 cup frozen peas 1 teaspoon

Equipment

• Large saucepan or Dutch oven
• Wooden spoon
• Measuring spoons
• Cutting board
• Sharp knife
• Ladle

Ingredients

• 2 cans (15 ounces each) beef stew
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons cold water (if using cornstarch)
• Fresh parsley, chopped, for garnish

Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Cook the Vegetables

1. Add the sliced carrots and diced potatoes to the pan. Pour in the beef broth and bring to a gentle boil. Reduce the heat to a simmer, cover, and cook for 10–12 minutes, or until the vegetables begin to soften.

Step 3: Add the Canned Beef Stew

1. Pour both cans of beef stew into the pot. Stir gently to combine with the vegetables and broth.
2. Add the Worcestershire sauce, thyme, parsley, smoked paprika, salt, and black pepper.

Step 4: Simmer

1. Allow the stew to simmer over low heat for 8–10 minutes, stirring occasionally. This helps the flavors blend while heating the stew evenly.

Step 5: Add the Peas

1. Stir in the frozen peas during the final 3 minutes of cooking so they remain bright and tender.

Step 6: Thicken (Optional)

1. If you’d like a thicker stew, whisk together the cornstarch and cold water until smooth. Slowly stir the slurry into the simmering stew and cook for 2–3 minutes until the stew thickens.

Step 7: Serve

1. Taste and adjust the seasoning if needed. Ladle the hot beef stew into bowls and garnish with chopped fresh parsley.
2. Serve immediately with crusty bread, buttered rolls, biscuits, rice, or creamy mashed potatoes.

Nutrition

Calories: 360 · Protein: 20 g · Fat: 18 g · Carbohydrates: 28 g · Saturated Fat: 5 g · Fiber: 4 g · Sugar: 5 g · Sodium: 980 mg