Slow Cooker Beef and Mushroom Stew |
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Prep Time: 20 Minutes Cook Time: 615 Minutes |
Ready In: 635 Minutes Servings: 6 |
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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. Ingredients:
1 (1 1/2) pound beef bottom round roast or chuck pot roast, cut into 1-inch pieces |
ground black pepper |
1/4 cup all-purpose flour |
2 tablespoons vegetable oil |
1 (10.5 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 |
3 medium carrots, cut into 2-inch pieces |
1 cup frozen whole small white onions |
1/4 cup water |
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.
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