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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Even with chunky vegetables and tender meat, the mushrooms star in this stick-to-your-ribs main dish. I got the recipe from my cousin and adapted it for my mushroom-loving family. -Cherie Sechrist, Red Lion, Pennsylvania Ingredients:
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2-1/2 cups water |
2 pounds beef stew meat, cut into cubes |
2 bay leaves |
3 medium potatoes, peeled and cut into 1-inch chunks |
4 carrots, cut into 1/2-inch slices |
1 pound medium fresh mushrooms, halved |
1 tablespoon quick-cooking tapioca |
Directions:
1. In a Dutch oven, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325° for 1-1/2 hours.
2. Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer or until the meat and vegetables are tender. Discard the bay leaves before serving. Yield: 6-8 servings.
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