Quick Mushroom Stew Recipe

4.5 1 3
Quick Mushroom Stew Recipe
Quick Mushroom Stew Recipe photo by Taste of Home
Publisher Photo

Quick Mushroom Stew Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours

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

Nutritional Facts

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

  • 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. Yield: 6-8 servings.
Originally published as Quick Mushroom Stew in Taste of Home August/September 1994, p33

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MY REVIEW
krkhiera User ID: 702589 250051
Reviewed Jul. 4, 2016

"I was confused that the recipe didn't call for browning the stew meat before putting it in the oven, so I dusted the meat with flour and then browned it. I followed the recipe as written for the rest. Turned out pretty good. My husband and my picky 98 year old mother both enjoyed it, especially the mushrooms. I will probably make it again and we are looking forward to the leftovers!"

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