Slow Cooker Beef & 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.
Ingredients
1.5 pounds boneless beef bottom round (rump) roast or chuck pot roast, cut into 1-inch pieces1 dash ground black pepper0.25 cup all-purpose flour2 tablespoons vegetable oil1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup1 cup Burgundy or other dry red wine2 cloves garlic, minced1 teaspoon Italian seasoning, crushed10 ounces mushrooms, cut in half (about 3 cups)3 medium carrot, cut into 2-inch pieces (about 1 1/2 cups)1 cup frozen pearl onions0.25 cup water
Instructions
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.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.
Slow Cooker Beef & 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 ...
Directions
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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.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.
Ingredients
1.5 pounds boneless beef bottom round (rump) roast or chuck pot roast, cut into 1-inch pieces1 dash ground black pepper0.25 cup all-purpose flour2 tablespoons vegetable oil1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup1 cup Burgundy or other dry red wine2 cloves garlic, minced1 teaspoon Italian seasoning, crushed10 ounces mushrooms, cut in half (about 3 cups)3 medium carrot, cut into 2-inch pieces (about 1 1/2 cups)1 cup frozen pearl onions0.25 cup water
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