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Quicker Mushroom Beef Stew Recipe

Quicker Mushroom Beef Stew Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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
  • Crumbled blue cheese


  • 1. 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.
  • 2. 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.
Editor's Note: Look for beef base near the broth and bouillon.

Nutritional Facts

1-1/4 cups (calculated without noodles or blue cheese): 237 calories, 11g fat (5g saturated fat), 59mg cholesterol, 1077mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 20g protein.

Reviews for Quicker Mushroom Beef Stew

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DianeC23 User ID: 141506 119730
Reviewed Oct. 23, 2014

"Very good! It didn't thicken as much as I wanted, so I mixed in some cornstarch. We'll be making this again, though!"

d1miranda User ID: 1206353 153019
Reviewed Jan. 22, 2013

"Just made this on a chilly night and it was great! Added a little bit of salt in with the flour & pepper. I'd call this dish - Company Worthy!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.