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Quick Mushroom Stew

Total Time

Prep: 10 min. Bake: 2-1/2 hours


6-8 servings

Updated: Oct. 24, 2022
Even with chunky vegetables and tender meat, the mushrooms star in this stick-to-your-ribs main dish. I got the recipe from my cousin and adapted it for my mushroom-loving family. -Cherie Sechrist, Red Lion, Pennsylvania
Quick Mushroom Stew Recipe photo by Taste of Home


  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2-1/2 cups water
  • 2 pounds beef stew meat, cut into cubes
  • 2 bay leaves
  • 3 medium potatoes, peeled and cut into 1-inch chunks
  • 4 carrots, cut into 1/2-inch slices
  • 1 pound medium fresh mushrooms, halved
  • 1 tablespoon quick-cooking tapioca


  1. In a Dutch oven, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325° for 1-1/2 hours.
  2. Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer or until the meat and vegetables are tender. Discard the bay leaves before serving.

Nutrition Facts

1 cup: 297 calories, 10g fat (4g saturated fat), 72mg cholesterol, 552mg sodium, 26g carbohydrate (7g sugars, 3g fiber), 26g protein.

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