Roasting tinned tomatoes gives them such a lovely rich flavor for such a low price! Click here for the full recipe http://thehotplate.com/default.php/?p=2774…
Video Rating: 4 / 5
Question by smiley: Looking for a Beef Stew recipe that uses both Campbell’s Cream of Mushroom and Tomato Soup?
I’m looking for a beef stew recipe I made a long time ago that used both Campbell’s Cream of Mushroom and Tomato Soup. Does anyone know of this recipe or one like it?
Best answer:
Answer by mrniceguy1456
maybe use something different than tomato soup? It has an awful lot of sugar in it
What do you think? Answer below!
Hello Amanda ! No need to be sorry ! I guessed you was traveling around! The video i made is called “The hotplate 1 roasted tomato soup made by MrMarklino” It taste so good it makes you hang upside down! ( And tomorrow i will be 50 years old) My head still feels young ! ha Ha ! have anice day and greetings from Norway ! XXX Tom.
Sorry we didn’t get back to you in time. Answer, yes roasting the tomatoes gives it that deep robust flavor. So excited that the dish turned out for you!! I always love hearing that foodies are trying these at home, thanks for making my day
hello ! well, i did rost the tomatoes and made the soup. I even made a video showing it. The video of the soup was alittle to dark,so you couldnt see the garniture(Leaves and stuff) Greetings from Norway ! Tom.
Hello ! Can i skip the roasting and frie the tomatoes instead ? Anyway i will try to make it saturday ! greetings from Norway ! Tom.
Hey Tom. Thanks for your kind words. If you do try it, let us know how it turns out
Hello ! I guess i will try this some day ! looks very good ! Thank you for showing me ! Greetings from norway ! Tom.
Looks totally amazing!! Want to dip a big grilled cheese sandwich into it! My favorite way to eat tomato soup. : )
Thank you so much! It’s great to know our viewers are enjoying it!
Thanks
It sure does add to the overall flavour of the soup. If you try it out, let us know what you think 
You speak the truth! It is a very comforting dish in the winter. Thanks for suggesting grilled cucumber sandwiches. We will have to try them out very soon.
Tomato soup is great any time of the year. Served piping hot, it can help warm the soul during the dreary, cold winter days, and served cold with grilled cucumber sandwiches can be a refreshing side dish to accompany any barbecue.
Tomato soup is great anytime of the year. Served piping hot, it can help warm the soul during the dreary, cold winter days and served cold with grilled cucumber sandwiches can be a refreshing side dish to accompany any barbecue.
You are so right! It definitely would go great with our grilled cheese sandwich recipe. It’s great to hear you like the new intro. We were wondering what our audience thinks of it and it’s great to get positive feedback! Again thank you for your nice comment.
Thanks a bunch! And re-posting it is a great idea! This recipe is perfect for those cold winter days.
Looks awesome!
Be certain to repost this in the fall or winter!
This soup would go great with a nice grilled cheese sandwich. The one you made about three months ago I think. Thanks for sharing and love the intro. Very nice ladies
Roasting the tomatoes is a great idea .. it would really add to the flavour! Looks good
Love the new intro
Found this one. See tip for substituting the soup!
Short Cut Beef Stew:
1 tablespoon vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
RECIPE TIPS
* Tip: Substitute 5 cups frozen vegetables (carrots, small whole onions, cut green beans, cauliflower, zucchini, peas or lima beans) for the frozen vegetables for stew.
* Tip: Substitute Campbell’s® Condensed Beefy Mushroom Soup for the French Onion Soup.
1 tablespoon Worcestershire sauce
1 bag (24 ounces) frozen vegetables for stew (potatoes, carrots, celery)
* Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat.
* Stir the soups, Worcestershire and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through and the vegetables are tender.
That just dounds revolting. The amount of sodium in there alone will last you for a week.
Beef Stew
2 pounds stewing beef, well trimmed
1 pound potatoes, peeled and cut into medium chunks
1 large onion, chopped
4 carrots, peeled and chopped
1 can tomato soup, undiluted
1 can cream of mushroom soup, undiluted (or cream of anything you want really. I have tried many cream soups and they work quite well)
8 bay leaves
2 cups mushrooms, sliced (optional)
1½ cups frozen peas (optional)
Preheat the oven to 250°.
Add the raw beef and and all of the vegetables (except the mushrooms and peas) to a large stew pot. Add the undiluted soups and mix everything together well. Place the bay leaves on top of the mixture. The mixture will look quite dry at this point.
Bake the stew with lid on for 5 hours. If you are using mushrooms and peas, add them at the beginning of the last hour.
This amazing beef stew really does make its own just perfect gravy with no work on your part.
Important!
Remember to take out the bay leaves before serving, as dried bay leaves are not edible.
There’s nothing critical about stew, by it’s nature.
I wouldn’t combine both soups; they’ll be very pink.
Use a large stew-pot or slow-cooker preferably.
Start with root vegetables: potatoes, turnip, parsnip, carrot, etc.
Shake the beef in a baggie with flour salt & pepper.
Brown in hot oil with onions & garlic, add to pot.
You’ll need at least a cup of liquid; water & soup(s).
Consomme, tomato juice, & red wine work too.
Cook for 2 hours on regular stove top.
Crock-pot for 3-5 hours on Hi, or 5-7 hours on Lo.
Beef Stew
*** suggestion**
dredge the meat in flour and brown the
meat drain fat
deglaze pan with 1 can of water
it will take less time to cook and will be more tender
you can make it on stove top just simmer slowly
2 pounds stewing beef, well trimmed
1 pound potatoes, peeled and cut into medium chunks
1 large onion, chopped
4 carrots, peeled and chopped
1 can tomato soup, undiluted
1 can cream of mushroom soup, undiluted (or cream of anything you want really. I have tried many cream soups and they work quite well)
8 bay leaves
2 cups mushrooms, sliced (optional)
1½ cups frozen peas (optional)
Preheat the oven to 250°.
Add the raw beef and and all of the vegetables (except the mushrooms and peas) to a large stew pot. Add the undiluted soups and mix everything together well. Place the bay leaves on top of the mixture. The mixture will look quite dry at this point.
Bake the stew with lid on for 5 hours. If you are using mushrooms and peas, add them at the beginning of the last hour.
This amazing beef stew really does make its own just perfect gravy with no work on your part.
Important! remove the bay leaves
Campbell’s Kitchen Classic Beef Stroganoff
“On the table in just 30 minutes, this scrumptious dish features hot noodles topped with a mouthwatering combination of beef sirloin strips, onion and a creamy mushroom-sherry sauce.”
Ingredients
1 boneless beef sirloin steak
cracked black pepper
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
1/4 cup dry sherry
1 tablespoon tomato paste
1/4 cup plain yogurt
Hot cooked medium egg noodles
Chopped fresh parsley
Directions
Season the beef with the black pepper.
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Reduce the heat to medium. Add the onion and cook until tender.
Stir in the soup, water, sherry, if desired, and tomato paste and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through. Remove the skillet from the heat. Stir in the yogurt. Serve the beef mixture over the noodles and sprinkle with the parsley.