Shortcut Beef Stew

By á-3646

Ingredients

• 1 tbsp vegetable oil
• 1 pound boneless beef sirloin steak, cut into 1 inch cubes
• 1 can (10 3/4 oz) tomato soup
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 tbsp worcestershire sauce
• 1 bag (24 oz) frozen vegetables for stew (potatoes, carrots and celery)

Preparation

Step 1

Heat oil in a 4-quart saucepan. Add the beef and cook until it's well browned, stirring often. Pour off any fat.

Stir the soups, worcestershire and vegetables in the pan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until beef is cooked through and the vegetables are tender.