Cooler temps seem to require heartier food – but that doesn’t mean I have time to slave away at the stove or tend to a pot for hours. Or sometimes I just forget to put stuff in the slow cooker, but we still want a warm meal to battle the blustery day. On those days, this is the meal I throw together: 15 minute beef stew. A quick stop at the grocery store to grab a few ingredients on my way home, and dinner can be on the table in no time. But I’m not gonna lie, my family requests this so sometimes I just pop it on the menu when I know we’ll have a hectic day and buy the stuff during my regular weekly trip. Either way, it’s a quick cheat to get the comfort of beef stew in mere minutes.

Just like most of my quick meals, there’s always a magic ingredient – and for my quick beef stew it’s this:

Hormel Beef Roast – it’s precooked and ready to go, all I do is chop it up a bit so that the bites are smaller. There may be other brands, but I like grabbing these on sale (my store often has them BOGOF). They keep for several weeks in the fridge, so it’s nice to have one in there to pull out when I’m in a bind. (Hormel isn’t paying me, they don’t even know who I am. I just love this stuff and think you might, too!)

The other “magic ingredients” help with the time, too!

15 minute beef stew

Ingredients:

• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 1 can of sliced carrots (14.5 oz), drained
• 1 can of sliced potatoes (14.5 oz.), drained
• 2 cups of beef broth
• 1 pack (.87 oz each) of brown gravy mix
• 1 pack Hormel Beef Roast, chopped
• 2 cups frozen green peas
• black pepper, to taste
• (OPTIONAL) – if you like diced tomatoes in your beef stew, add in 1 cup of canned tomatoes

Directions:

In a heavy bottom pan (at least 2 quarts big), use the olive oil to cook the onion on medium high for 2-3 minutes until soft. Add in the beef broth and whisk in the pack of gravy mix. Add in the beef roast, potatoes, carrots and peas, then bring to boil. Once gravy is slightly thickened (about 10 minutes) then you’re done. I add in a sprinkle of black pepper (maybe 1/4 teaspoon), but rarely use salt because most of the ingredients are already salted.

Add a loaf of bread and you have a hearty meal of beef stew in minutes. If you’re feeding a crowd, you can double or triple the recipe to make it, although it will add a few minutes to the cooking time.

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Quick Meals: 15 minute beef stew

Course Main Course, Soup

Cuisine American

Keyword beef stew, stew

Ingredients

• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 1 can of sliced carrots 14.5 oz, drained
• 1 can of sliced potatoes 14.5 oz., drained
• 2 cups of beef broth
• 1 pack .87 oz each of brown gravy mix
• 1 pack Hormel Beef Roast chopped
• 2 cups frozen green peas
• black pepper to taste
• OPTIONAL – if you like diced tomatoes in your beef stew, add in 1 cup of canned tomatoes

Instructions

1. In a heavy bottom pan (at least 2 quarts big), use the olive oil to cook the onion on medium high for 2-3 minutes until soft. Add in the beef broth and whisk in the pack of gravy mix.
2. Add in the beef roast, potatoes, carrots and peas, then bring to boil.
3. Once gravy is slightly thickened (about 10 minutes) then you’re done.
4. I add in a sprinkle of black pepper (maybe 1/4 teaspoon), but rarely use salt because most of the ingredients are already salted.

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