Quicker Mushroom Beef Stew |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Forget beef stew that takes all day to prepare. This version is just as tasty and itâs ready to eat in a fraction of the time! Youâll love the quick-cooking beef tips and loads of fresh veggies. âSimple & Delicious Test Kitchen Ingredients:
1 pound sliced baby portobello mushrooms |
1 pound fresh baby carrots, sliced |
1 large onion, chopped |
3 tablespoons butter |
3 garlic cloves, minced |
1 teaspoon dried rosemary, crushed |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon pepper |
4 cups water |
4 teaspoons beef base |
2 packages (17 ounces each) refrigerated beef tips with gravy |
hot cooked egg noodles and crumbled blue cheese |
Directions:
1. Saute the mushrooms, carrots and onion in butter in a Dutch oven until tender. Add garlic and rosemary; cook 1 minute longer. Stir in flour and pepper until blended; gradually add water. Stir in beef base.
2. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef tips with gravy; heat through. Serve with noodles and cheese. Yield: 8 servings.
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