Tomato Beef and Mushroom Stew Recipe

Name: Tomato Beef and Mushroom Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1 lb (454 g) grilling steak; 1 can CAMPBELL’S® Condensed Tomato Soup; 1 1/4 cups (310 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth; 1 tbsp (15 mL) Worcestershire sauce; 1 cup (250 mL) sliced celery; 1 cup (250 mL) chopped onion; 1/2 cup (125 mL) sliced carrots; 1 1/2 cups (375 mL) mushrooms; 1/2 cup (125 mL) diced parsnip; 1 medium potato, diced

Ingredients

Vegetable oil cooking spray
1 lb (454 g) grilling steak
1 can CAMPBELL’S® Condensed Tomato Soup
1 1/4 cups (310 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
1 tbsp (15 mL) Worcestershire sauce
1 cup (250 mL) sliced celery
1 cup (250 mL) chopped onion
1/2 cup (125 mL) sliced carrots
1 1/2 cups (375 mL) mushrooms
1/2 cup (125 mL) diced parsnip
1 medium potato, diced

	PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 4 servings

Instructions

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.

Dinner