Include in Print View:

Quick Mushroom Stew

Quick Mushroom Stew recipe image
This comforting Quick Mushroom Stew is a rustic, home-style dish that brings warmth to any dinner table. Combining savory condensed tomato and cream of mushroom soups with tender beef stew meat, it creates a rich, velvety base. The addition of potatoes, carrots, and fresh mushrooms adds texture and earthy depth, while quick-cooking tapioca thickens the broth to a perfect consistency. Ideal for cold evenings, this one-pot meal requires minimal active effort but delivers maximum flavor. It is perfect for batch cooking and freezes beautifully, making it a reliable staple for busy weeknights or cozy family gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 40.0
Dietary: Gluten-free
Description
This comforting Quick Mushroom Stew is a rustic, home-style dish that brings warmth to any dinner table. Combining savory condensed tomato and cream of mushroom soups with tender beef stew meat, it creates a rich, velvety base. The addition of potatoes, carrots, and fresh mushrooms adds texture and earthy depth, while quick-cooking tapioca thickens the broth to a perfect consistency. Ideal for cold evenings, this one-pot meal requires minimal active effort but delivers maximum flavor. It is perfect for batch cooking and freezes beautifully, making it a reliable staple for busy weeknights or cozy family gatherings.
Ingredients
  • 1 cans Condensed tomato soup
  • 10 3/4 oz Undiluted condensed cream of mushroom soup
  • 1 lbs Beef stew meat, cut into 1-inch chunks
  • 1 lbs Fresh mushrooms, halved
  • 4 whole Carrots, cut into 1/2-inch slices
  • 2 1/2 cups Water
  • 1 tablespoons Quick-cooking tapioca
  • 2 whole Bay leaves
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    In a large Dutch oven or oven-safe pot, stir the condensed tomato soup, condensed cream of mushroom soup, and water together until smooth.
  3. 3
    Add the beef stew meat and bay leaves to the liquid mixture, stirring to coat the meat.
  4. 4
    Cover the pot tightly and place in the preheated oven. Bake for 1 hour and 30 minutes.
  5. 5
    Remove the pot from the oven. Stir in the cubed potatoes, sliced carrots, halved mushrooms, and quick-cooking tapioca.
  6. 6
    Cover the pot again and return to the oven. Bake for an additional 1 hour, or until the meat and vegetables are tender and the stew has thickened.
  7. 7
    Remove from oven and discard the bay leaves before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 40.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.0mg1%
Total Carbohydrate 7.2g3%
Dietary Fiber 2.2g9%
Sugars 4.6g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow the stew to cool completely before storing in an airtight container in the refrigerator for up to 3 days. It freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Substitutions: You can use chicken stew meat instead of beef for a lighter version. If you prefer a smoother texture, you can partially blend the stew after cooking.

Tip: For extra flavor, sauté the mushrooms and beef in butter before adding the soups and water, then proceed with the baking instructions.

Keywords: beef stew, mushroom stew, comfort food, slow cooked, hearty dinner, potato stew, vegetable stew, one pot meal, winter recipes, family dinner, easy stew, comforting meal, meat and veg, batch cooking, rustic stew
Read it online: https://www.chefs-mate.com/recipe/quick-mushroom-stew/