Shortcut Beef Stew

Delicious stews taste best when they’re simmering on the stove all day. But when you’re in a hurry (me) or lazy (me), sometimes you need a shortcut. That’s why I tried to make a quick beef stew. Results were tasty and recipe is speedy! You really only need 15-30 minutes of simmering time, but of course let it sit longer if you can.

INGREDIENTS: 
Olive oil
2 lbs beef stew meat (you can use beef sirloin and cut it into cubes)
3 Tablespoons flour
Spices: I used a small palmful of dried oregano, dried basil, and plenty of pepper
3 russet potatoes, cubed
Fresh or frozen vegetables of your choice (I used fresh onions, carrots, and celery)
5-6 cups beef broth or water
INSTRUCTIONS: 
Coat beef with flour and shake off excess. In a large Dutch oven over medium-high heat, drizzle about 1 Tablespoon oil. Add half of beef and brown on all sides. Remove beef, add another Tablespoon of oil and repeat with remaining beef. At this point, I also added in the onions to give them a head start and absorb some of the flavors. Once browned, add back the rest of the beef. Stir in the herbs, pepper, and add salt to taste. Cover with broth or water. Add vegetables. Bring to a boil. Stir. Cover pot and simmer for at least 15 minutes or until the vegetables are tender. Voila. 
It’s nothing fancy, but it will do the trick!