Beef and Mushroom Stew

Beef and Mushroom Stew
Contributor
Beef and Mushroom Stew
Julie Ruggirello

Beef and Mushroom Stew

A one-pot beef and mushroom stew that cooks quickly enough to be a weeknight meal. Served on top of a pile of egg noodles, this hearty meal is affordable and delicious, and will quickly become a family favorite.

4
Servings
355
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound stew meat, cut into bite-size pieces
  • Salt and freshly ground black pepper
  • 2 Tablespoons grapeseed oil, or other oil with a high smoke point
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 Ounces button mushrooms, thickly sliced
  • 1 Cup beef broth
  • 1 14.1-ounce can cream of mushroom soup
  • 8 Ounces egg noodles
  • Chopped fresh parsley, for garnish

Directions

Sprinkle the meat with salt and pepper. Heat the oil in a large, high-sided pan. When the oil is hot, add the meat, making sure not to over-crowd the pan (repeat this step if you need to do it in two batches); cook until browned on the bottom and then flip. When the second side is brown, remove the meat to a plate and reserve for later use.

Add the onions to the same pan and sauté in the drippings over medium heat until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the mushrooms to the pan and cook for about 2 minutes.

Return the meat to the pan, then add in the broth and soup. Cook until the meat is tender and the liquid reduces by one-quarter, about 30 minutes.

While the meat cooks, bring a pot of salted water to a boil, and cook the noodles according to package directions.

Serve the stew over the noodles and garnish with some parsley.

Nutritional Facts

Total Fat
16g
23%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
109mg
36%
Carbohydrate, by difference
19g
15%
Protein
34g
74%
Vitamin A, RAE
15µg
2%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
29mg
3%
Choline, total
95mg
22%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
47mg
15%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
332mg
47%
Selenium, Se
47µg
85%
Sodium, Na
645mg
43%
Vitamin D (D2 + D3)
1µg
7%
Water
211g
8%
Zinc, Zn
2mg
25%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.