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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

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

  • 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.

Wine Pairings

Light-Bodied Red Wine

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