Whenever she’s wondering what to cook for dinner, my sister Cory turns to this old reliable recipe: beef with mushrooms.
With a growing family that includes three very active grandchildren, she often finds her home in Sydney filled with visitors. No matter. She has a wide repertoire of dishes that she can cook for them—one of which is this easy, delicious beef stew.
In this recipe, the beef is made richer by the butter in which it is browned. The potatoes and carrots fill in as the vegetables, while the cream of mushroom soup melds into a thick, brown gravy that’s perfect for sopping with toasted crusty bread or for spreading on hot rice.
Here, I’ve recreated the recipe to serve a family of four. For a bigger crowd, just double the amount of ingredients.
Beef with Mushrooms
½ k beef cubes, cut into one-inch cubes
Salt
¼ c butter (see tips)
3-4 cloves garlic, chopped
3-4 c water
1 tbsp soy sauce
1 tbsp vinegar
1 potato, cut into small cubes
1 carrot, cut into small cubes
3 large fresh button mushrooms, thinly sliced
1 can cream of mushroom soup
Season the beef lightly with salt. Melt the butter in a deep pan, then brown the beef in the melted butter. Add the garlic, then pour in the water, soy sauce and vinegar. Simmer until the beef is almost tender, about 35-40 minutes.
Add the potatoes, carrots and mushrooms, and simmer for another 10-15 minutes. Pour in the cream of mushroom soup and stir the mixture so the mushroom soup blends with the rest of the ingredients. Simmer until the soup is heated through, around two to three minutes. Serve immediately with thick, crusty bread or with freshly cooked hot rice.
Cook’s tips
- If possible, use unsalted butter. But if this isn’t available, you may also use salted butter. (Check the label.)
- It’s best to use fresh button mushrooms for this recipe. Wash the mushrooms well, then pat dry before slicing.
- If the beef cubes you’ve bought are too large, use a sharp knife or kitchen scissors to cut them into one-inch cubes.