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Shortcut Beef Stew

Contributed by: News Canada


  • 1 tbsp vegetable oil 15 mL
  • 1 lb boneless beef inside round or sirloin steak, cut in cubes 500 g
  • 1 cup each, finely diced potato, sliced celery & sliced carrots 250 mL
  • 3 tbsp all-purpose flour 45 mL
  • 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Beef Broth
  • 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Tomato or 25% Less Sodium Tomato Soup
  • 1 tbsp Worcestershire sauce 15 mL


Heat oil at medium-high in Dutch oven or large heavy-bottomed saucepan. Add beef and cook until browned. Add vegetables and cook 4 minutes, stirring often.

Stir flour into beef broth. Add with remaining ingredients to Dutch oven. Heat to a boil, stirring often. Stir and cook 2 minutes. Reduce heat to low.

Simmer with cover, until vegetables are tender - about 15 minutes, stirring often.


For taste variety, substitute CAMPBELL'S® Condensed Tomato with Basil & Oregano Soup for soup above; omit Worcestershire sauce and add 1/3 cup (75 mL) water.

Prep/Cook Time: 30 minutes

Serving Size: Serves 4

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