Warm up your customers with a hearty bowl of Tomato Beef & Mushroom Stew made with Campbell’s® Condensed Tomato Soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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
Campbell's® Condensed Beef Broth
|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|
|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: Substitute with inside round steak and increase simmer time by 15 minutes.