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Quick Mushroom Stew Recipe

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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

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Quick Mushroom Stew Recipe

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

Yield: 6-8 Servings

10 150 160

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 297 calories, 10 g fat (4 g saturated fat), 72 mg cholesterol, 552 mg sodium, 26 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Quick Mushroom Stew in Taste of Home August/September 1994, p33

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