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Tomato Beef and Mushroom Stew

Tomato Beef and Mushroom Stew
Total Time

10 min.

Serving & Size

8 oz / 250 mL

Add To Pantry

Warm up your customers with a hearty bowl of Tomato Beef & Mushroom Stew made with Campbell’s® Condensed Tomato Soup.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable Oil Cooking Spray - lightly coated
Boneless Beef Sirloin Grilling Steak, cut into 1/2" (1cm) cubes 2.4 kg 4.8 lb
Campbell's® Condensed Reduced Sodium Tomato Soup
1.5 L
48 oz

The one you always remember. Great as a soup or use an ingredient in your recipe!

Campbell's® Condensed Beef Broth
1.5 L
48 oz
Worcestershire Sauce 75 mL 1/3 cup
Celery, sliced and Onion, chopped 1.25 L 5 cup
Carrot, sliced 625 mL 2 1/2 cup
Mushrooms, fresh, sliced 1.75 L 7 cup
Parsnips, diced 625 mL 2 1/2 cup
Potatotes, medium, diced 5 5
Fresh Cracked Pepper
Salt
Instructions
1. Heat large non-stick stockpot, lightly coated with cooking spray, over medium-high heat. Cook beef cubes until browned on all sides, stirring often.
2. Stir in soup, broth, worcestershire sauce and vegetables. Heat to a boil, Reduce heat to low.
3. Simmer, covered, until beef and vegetables are tender -- about 30 minutes. Stir occasionally.

Recipe Tip

  1. Recipe Tip: Substitute with inside round steak and increase simmer time by 15 minutes.
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