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Beef Mushroom Stew in slow cooker for 6 Recipe

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This recipe for Beef Mushroom Stew in slow cooker for 6 is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. boneless bottom round or chuck roast cut into 1" pieces
Ground pepper to taste
1/4 c. flour
2 T. vegetable oil
1 can (10.5 oz) condensed French onion soup
1 c. dry red wine
2 -3 cloves garlic, minced
1 tsp. dry Italian seasoning
3 c. med carrots cut into 2" pieces
1 c. frozen white pearl onions
3 c. petite red potatoes, quartered
1 c. frozen peas and corn
Directions:
Directions:
Sprinkle beef with with pepper and coat with 2 T. of the flour.
Heat oil in large skillet over medium - high heat.
Add beef; cook until browned, stirring often.
Mix beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots, potatoes, and onions in a4 qt. or larger slow cooker.
Cover and cook high 4 -5 hr. or low for 8 hr.
Add frozen peas and corn last hr..
Mix remaining flour and water mixture until well blended.
Stir flour mixture into cooker.
Turn heat to high.
Cover and cook 15 min. or until slightly thickened.
Serve with Crusty bread.

 

 

 

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