Quick Mushroom Stew

Name: Quick Mushroom Stew
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6-8 servings.
Ingredients: 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

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Test Kitchen Approved

Total Time

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

Makes

6-8 servings

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

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Ingredients

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

Directions

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.
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.

Quick Mushroom Stew

Total Time

Makes

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Ingredients

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