Classic Beef Stew from Birds Eye®

Classic Beef Stew from Birds Eye®

5

"Using prepared hearty stew veggies and beef broth, you can have delicious beef sirloin stew on the table in under half an hour."

Ingredients

35 m servings 298 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in large deep nonstick skillet over medium high heat and brown beef.
  2. Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.

Footnotes

  • *Cook beef to an internal temperature of 160 degrees F as measured with a food thermometer.
  • profile image

Your rating

Cancel
Submit

Reviews

5
  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

If you are not into chopping veggies, This is for you! I loved beef stew. Add some seasonings. I did tweak the recipe because I had a lot of errands to run. It was nice to come home to the grea...

We used extra beef broth instead of diced tomatoes because Hubby doesn't like tomatoes in beef stew. We also added spices to taste, paprika, black pepper, etc. It was sure nice and easy to hav...

It was just ok. I needed to season it...ALOT to get it flavorful. If not it would've tasted extremely bland. I served this with Grand Slam Biscuits on the side. It would've gone great over white...

No chopping veges is a plus in this recipe. Husband loved all the carrots. I ended up cooking a little longer as we like some of the veges softer. All in all a quick tasty dish.

I knew I was going to have to make a few changes to this recipe - so my 5 star review is based on the changes I made. I left my sirloin roast whole, rather than cutting it into cubes. I made a ...