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Quicker Mushroom Beef Stew

 Quicker Mushroom Beef Stew
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Quicker Mushroom Beef Stew (continued)

Editor's Note: 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
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.