Tomato Beef and Mushroom Stew
- Heat large non-stick skillet,lightly coated with cooking spray over medium-high heat. Cook beef cubes until browned on all sides,stirring often.
- Stir in soup,broth,Worcestershire sauce and vegetables. Heat to a boil. Reduce heat to low.
- Simmer,covered,until beef and vegetables are tender – about 30 minutes,stirring occasionally.
* Or use inside round steak and increase simmer time by 15 minutes.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
CAMPBELL’S® Condensed Tomato Soup
Review by Karl W.
Outstanding recipe. Quick, easy and very tasty. I added 1 package of powdered beef gravy mix to thicken the broth and used beef tenderloin. Our grocery store puts large portions of beef tenderloin on sale every few months. I cut these into 1 inch thick slices for grilling and keep all the trimmings for soups and stews.
Karl W. | January 6, 2013
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