Slow Cooker Beef and Mushroom Stew
Recipe from
Campbell's
It takes just 20 minutes to put this dish together - then you can enjoy your day, as the slow cooker does the work for you. You'll come home to a tender and savory beef and mushroom stew.
Servings:
6
Prep Time:
20 mins
Total Time:
10 hrs 35 mins
Ingredients
-
1boneless beef bottom round roast or chuck pot roast (about 1 1/2 pounds), cut into 1-inch piecessee savings
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Ground black peppersee savings
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1/4 cupall-purpose floursee savings
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2 tbsp.vegetable oilsee savings
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1 can(10 1/2 ounces) Campbell's® Condensed French Onion Soupsee savings
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1 cupBurgundy or other dry red winesee savings
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2 clovesgarlic, mincedsee savings
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1 tsp.Italian seasoning, crushedsee savings
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10 oz.mushrooms, cut in half (about 3 cups)see savings
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3medium carrots, cut into 2-inch pieces (about 1 1/2 cups)see savings
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1 cupfrozen whole small white onionsee savings
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1/4 cupwatersee savings
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Directions
1.
Season the beef with the black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.
2.
Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker.
3.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
4.
Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
5.
*Or on HIGH for 4 to 5 hours.
6.
Serving Suggestion: Serve with a mixed green salad tossed with shredded carrots, chopped tomatoes, cucumbers and balsamic vinaigrette and crusty Italian bread. For dessert serve cranberry-apple crisp topped with vanilla ice cream.
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