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Mushroom Burger Stew

Total Time

Prep: 15 min. Cook: 40 min.


6-8 servings

This stew is so easy to make, yet it always gets rave reviews from my family and friends. It's very hearty, and the bold mushroom flavor is unbeatable. - Sue Ellen Dillard, El Dorado, Arkansas


  • 1 pound ground beef
  • 1 small onion, chopped
  • 4 cups water
  • 4 medium potatoes, cubed
  • 5 medium carrots, chopped
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 envelope onion soup mix
  • Salt and pepper to taste
  • 1/2 pound fresh mushrooms, quartered


  1. In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the water, potatoes, carrots, tomatoes, soup mix, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Add mushrooms; simmer 5 minutes longer.
Look for fresh mushrooms that are firm with tightly closed caps. Avoid those that are broken, discolored or have soft spots. Store unwashed mushrooms in a brown paper bag in the refrigerator for up to 3 days. Before using in a recipe, rinse mushrooms lightly in a colander (do not soak). Then pat gently with paper towels to dry. Trim 1/4 inch off the stem.

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