1 small onion, chopped
3 potatoes, cut into 1/2-inch cubes
1 1/2 c. thinly sliced carrots
1 c. thinly sliced celery
1 (4.5-oz.) jar slice mushrooms, drained
1 envelope dry beef-mushroom soup mix
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. pepper
3 1/2 c. water
Heat nonstick Dutch oven or 4-quart saucepan over medium-high heat. Add beef and onion; cook 5 minutes, stirring occasionally, until beef is browned.
Stir in potatoes, carrots, celery and mushrooms. Cook 2 minutes, stirring frequently. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 minutes or until vegetables are tender. If desired, sprinkle individual servings with chopped fresh parsley.
(Pillsbury's 30-Minute Meals)