Golden Mushroom Beef Stew
This golden mushroom beef stew is the best beef stew I’ve made to date.
The secret ingredient? Campbell’s Golden Mushroom Soup.
I must have been living under a rock, because in my 55 years on this earth, I’ve never heard of it until a couple weeks ago.
According to the Campbell’s website:
Campbell’s® Condensed Golden Mushroom Soup is a flavorful combination of beef stock, tender mushrooms and savory tomato puree. Versatile and easy to use, keep it stocked in pantry to use as an ingredient for your next-best recipes.
When I mentioned this on Instagram stories, so many people have said they have used it for years, for beef roast, pot roast, smothered chicken, salisbury steak – so many ideas! This does have WW points – the whole can is 6 points, but it has such a depth of flavor which adds a richness to this soup.
Ingredients needed for Golden Mushroom Beef Stew
- beef stew meat (or chuck roast, cut into bite sized pieces)
- flour
- seasonings: salt, pepper, paprika, garlic powder, celery seed
- crushed tomatoes
- Campbell’s Golden Mushroom Soup
- beef broth
- carrots
- potatoes
- Worcestershire sauce
Golden Mushroom Beef Stew
The secret to this beef stew is Campbell's Golden Mushroom Soup - this is the best beef stew I've made to date!
Ingredients
- 1.5 pounds beef stew meat
- 1/4 cup flour
- 14 ounces crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 can golden mushroom soup
- 3 cups beef broth
- 2 cups carrots, peeled and chopped
- 2 cups potatoes, peeled and diced
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- 1 teaspoon Worcestershire sauce
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons water (for slurry)
Instructions
In a bowl, combine the flour, salt, pepper, and paprika. Toss the beef stew meat in the flour mixture until evenly coated.
In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the coated beef stew meat and brown on all sides. This will help seal in the flavors.
Once the beef is browned, add the crushed tomatoes, golden mushroom soup, beef broth, garlic powder, celery seed, and Worcestershire sauce to the pot. Stir well to combine.
Bring the stew to a simmer and then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
Add the chopped carrots and diced potatoes to the pot. Continue to simmer for an additional 30 minutes or until the vegetables are tender.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly add the slurry to the stew while stirring continuously. This will help thicken the stew.
Continue to simmer for an additional 10-15 minutes until the stew has thickened to your desired consistency.
Taste the stew and adjust the seasoning if necessary.
Notes
For each one cup serving, at the time of this publication, is 4 WW points. Click here for the WW tracker.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 921mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 17g
How to keep beef stew meat tender:
To keep beef stew meat tender, start by selecting the right cut, such as chuck roast, which has the ideal balance of fat and connective tissue. Begin by searing the meat in a hot pan to develop a rich, caramelized crust, which adds depth of flavor to the stew. Cook the stew low and slow, either in a slow cooker on low heat or simmering gently on the stovetop, as this breaks down the collagen in the meat, making it tender. Ensure the meat is fully submerged in the cooking liquid to maintain moisture. Additionally, consider adding a splash of an acidic ingredient, like wine or tomato paste, which can help tenderize the meat further. Avoid over-stirring, which can break down the meat too much, resulting in a less desirable texture.
Tips for Beef Stew
- Don’t skip the step of browning the beef. It’s the first step in building flavor.
- Don’t add the vegetables too early, otherwise they will overcook and get mushy.
- Cook the stew until the beef is tender. Even after 90 minutes the beef may be chewy and not tender. Just give it more time for the beef to break down and get tender.
Don’t like beef? Check out my chicken brunswick stew recipe!
