Quicker Mushroom Beef Stew Recipe

Quicker Mushroom Beef Stew Recipe photo by Taste of Home

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Forget beef stew that takes all day to prepare. This version is just as tasty and it’s ready to eat in a fraction of the time! You’ll love the quick-cooking beef tips and loads of fresh veggies. —Simple & Delicious Test Kitchen

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Quicker Mushroom Beef Stew Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 pound sliced baby portobello mushrooms
1 pound fresh baby carrots, sliced
1 large onion, chopped
3 tablespoons butter
3 garlic cloves, minced
1 teaspoon dried rosemary, crushed
3 tablespoons all-purpose flour
1 teaspoon pepper
4 cups water
4 teaspoons beef base
2 packages (17 ounces each) refrigerated beef tips with gravy
Hot cooked egg noodles and crumbled blue cheese

Directions

Saute the mushrooms, carrots and onion in butter in a Dutch oven until tender. Add garlic and rosemary; cook 1 minute longer. Stir in flour and pepper until blended; gradually add water. Stir in beef base.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef tips with gravy; heat through. Serve with noodles and cheese. Yield: 8 servings.

Made quicker by: using sliced mushrooms (to speed up cook time), sauteeing all veggies in butter (butter added a rich flavor), used beef base, giving it a rich, beefy cooked for hours taste. Used a convience product Hormel refrigerated beef tips with gravy in place of the beef chuck roast. MCP

Editor's Note: Look for beef base near the broth and bouillon.

Originally published as Quicker Mushroom Beef Stew in Simple & Delicious February/March 2013, p45