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PREP TIME: 10 minutes
COOK TIME: 2 hours
Makes 10 (1-cup) servings.
1 pkg. Lawry's Beef Stew Seasoning Mix
2 tbsp. oil
2 lbs. boneless chuck steak, cut into 1-inch chunks
3 cups water
2 large potatoes, peeled and cut into 1-inch chunks
2 cups baby carrots
1 large onion, cut into 1/2-inch wedges
1 cup frozen peas
1. HEAT oil in large deep skillet or Dutch oven on medium-high heat. Add beef; brown on all sides. Drain fat, if desired.
2. STIR in Seasoning Mix and water. Bring to boil on high heat, stirring occasionally. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
3. STIR in potatoes, carrots and onion; cover. Cook 45 minutes longer or until meat and vegetables are tender. Remove from heat. Stir in peas. Let stand 5 minutes.
Red Wine Variation: Prepare as directed, using 2 cups water and 1 cup dry red wine.
SALT, ONION, ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], SPICES (INCLUDING PAPRIKA), AUTOLYZED YEAST EXTRACT, XANTHAN GUM (FOR CONSISTENCY), CARAMEL COLOR, CITRIC ACID, SILICON DIOXIDE (PREVENTS CAKING), NATURAL FLAVOR.
1 tsp. (4g)