Prep time
10 MIN
Total time
55 MIN
Our Tomato Beef and Mushroom Stew recipe makes a hearty classic that's perfect for the weekend. With fresh vegetables and loads of flavour, your family will love it for dinner!



  1. Heat large non-stick skillet,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,stirring occasionally.

Recipe Tips

* 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

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  • 1 Stars

    Review by Marilyn G.

    Very good

    Marilyn . | April 9, 2013

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  • 5 Stars

    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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  • 2 Stars

    Rating by Francine

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    Francine R. | August 20, 2012

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  • 4 Stars

    Rating by Melanie

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    Melanie L. | November 14, 2011

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  • 5 Stars

    Rating by darrell

    This rating was left without a review.

    darrell c. | February 18, 2011

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