Slow Cooker Beef & Mushroom Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 pounds boneless beef bottom round (rump) roast or chuck pot roast, cut into 1-inch pieces 1 dash ground black pepper 1/4 cup all-purpose flour 2 tablespoons vegetable oil 1can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup 1 cup Burgundy or other dry red wine 2 cloves garlic, minced 1teaspoon Italian seasoning, crushed 10 ounces mushrooms, cut in half (about 3 cups) 3 medium carrot, cut into 2-inch pieces (about 1 1/2 cups) 1cup frozen pearl onions 1/4 cup water
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Directions: |
Directions:Step 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.
Step 2:
Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker.
Step 3:
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
Step 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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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:prep time: 20 minutes Total time: 10 hr, 35 minutes |
Personal
Notes: |
Personal
Notes: Recipe Tip:
*Or on HIGH for 5 to 6 hours.
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