Tomato Beef and Mushroom Stew

By jennifer_1

Ingredients

• Vegetable oil cooking spray
• 1 lb (500 g) boneless beef sirloin grilling steak*, cut into 1/2" (1 cm) cubes
• 1 can (284 mL) CAMPBELL'S® Condensed Tomato Soup
• 11/4 cups (300 mL) CAMPBELL'S® Ready to Use 25% Less Salt Beef Broth
• 1 tbsp (15 mL) Worcestershire sauce
• 1 cup (250 mL) each, sliced celery and chopped onion
• 1/2 cup (125 mL) sliced carrot
• 11/2 cups (375 mL) mushrooms
• 1/2 cup (125 mL) diced parsnip
• 1 medium potato, diced

Preparation

Step 1

1. Heat large non-stick skillet, lightly coated with cooking spray over medium-high heat. Cook beef cubes until browned on all sides, stirring often.
2. Stir in soup, broth, Worcestershire sauce and vegetables. Heat to a boil. Reduce heat to low.
3. Simmer, covered, until beef and vegetables are tender – about 30 minutes, stirring occasionally.