Half-Hour Beef Stew Recipe
Cut off one corner of the pot roast bag. Squeeze gravy into a medium sized bowl, then set aside. Remove pot roast from packaging and cut into bite-sized chunks.
Heat a large saucepan over medium-high. Add butter, then onion and carrots. Cook until softened, 5 to 7 minutes.
Combine beef broth and gravy mix with the reserved pot roast gravy. Add gravy mixture to onions and carrots, then bring to a boil. Reduce heat to low and simmer, stirring often, until thickened, 1 to 2 minutes.
Add potatoes and mushrooms to the stew. Return to a boil, then simmer over medium-low, stirring often, for 8 to 10 minutes.
Gently stir in the pot roast chunks and peas, being careful not to break up the meat. Simmer until heated through, about 5 minutes.
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Last updated: July 13th, 2021
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