30-Minute Beef Stew

Ingredients

• 3/4 lb boneless beef top sirloin steak, cut into 1/2-inch pieces
• 1 small onion, chopped (1/3 cup)
• 3 cups frozen southern-style hash-brown potatoes (from 32-oz bag)
• 1 1/2 cups thinly sliced carrots (1 1/2 medium)
• 1 cup thinly sliced celery (1 3/4 medium stalks)
• 1 jar (4.5 oz) sliced mushrooms, drained
• 1 envelope (1.5 oz) beef-mushroom soup mix (dry)
• 1/4 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon salt, if desired
• 1/8 teaspoon pepper
• 3 cups water

Instructions

1. Heat nonstick Dutch oven or 4-quart saucepan over medium-high heat. Add beef and onion; cook 5 minutes, stirring occasionally, until beef is browned.
2. Stir in potatoes, carrots, celery and mushrooms. Cook 2 minutes, stirring frequently. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 minutes or until vegetables are tender. If desired, sprinkle individual servings with chopped fresh parsley.