27 ratings

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.


  • 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


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.