Quicker Mushroom Beef Stew Recipe

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Quicker Mushroom Beef Stew Recipe
Quicker Mushroom Beef Stew Recipe photo by Taste of Home
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Quicker Mushroom Beef Stew Recipe

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

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
  • 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

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.

  • 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.
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

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Reviews forQuicker Mushroom Beef Stew

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MY REVIEW
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!"

MY REVIEW
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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