Slow Cooker Beef and Mushroom Stew
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.
Recipe from Campbell's
1 boneless beef bottom round roast or chuck pot roast (about 1 1/2 pounds), cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 10 1/2 ounce can Campbell's® Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 teaspoon Italian seasoning, crushed
10 ounces mushrooms, cut in half (about 3 cups)
3 medium carrots, cut into 2-inch pieces (about 1 1/2 cups)
1 cup frozen whole small white onion
1/4 cup water
Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
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.
*Or on HIGH for 4 to 5 hours.
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.