Beef and Portabella Stew

1lb lean beef sirloin sliced thin
3-4 portabella mushroom caps diced into 1/2 inch cubes
30(ish) baby carrots 1/2 inch cubes
3 large russet potatoes 1/2 inch cubes
2 garlic cloves
3 cans of 98% fat free cream of mushroom (or celery) soup
2 sprigs of fresh thyme or 1/2tsp. of dried thyme
1 large white or yellow onion diced
1 Large celery stalk diced
1tsp corn starch
2 cups water
6 cups homemade beef stock (or low sodium store bought)

Spray bottom of soup pot with no-stick cooking spray and saute beef onions and garlic over med-high heat till beef is done.
Add portabellas, carrots, potatoes, celery, thyme,
Add all cans of soup, beef stew seasoning packet, water, and beef stock, !!*reserve 1/2 cup of beef stock for later.!!
Bring to a low boil stirring frequently then reduce to low-medium and let simmer for 30-45 minutes.
If the stew is too thin in consistency place 1-2 tsp corn starch in a cup or bowl and add the reserved (cold!) beef stock to it and stir till disolved, bring the soup back up to a low boil and thoroughly stir in the corn starch mixture.

Makes about 15 1 cup servings. Nutritional info based on this.

Number of Servings: 15

Recipe submitted by SparkPeople user WENNYCOLE.