Name: Slow Cooker Beef and Mushroom Stew
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 boneless beef bottom round roast -; Ground black pepper -; 1/4 c. all-purpose flour -; 2 tbsp. vegetable oil -; 1 can Campbell's® Condensed French Onion Soup -; 1 c. red wine -; 2 clove garlic -; 1 tsp. Italian seasoning -; 10 oz. mushroom -; 3 carrots -; 1 c. chopped onion -; 1/4 c. water -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Beef and Mushroom Stew

1. 1 boneless beef bottom round roast -

2. Ground black pepper -

3. 1/4 c. all-purpose flour -

4. 2 tbsp. vegetable oil -

5. 1 can Campbell's® Condensed French Onion Soup -

6. 1 c. red wine -

7. 2 clove garlic -

8. 1 tsp. Italian seasoning -

9. 10 oz. mushroom -

10. 3 carrots -

11. 1 c. chopped onion -

12. 1/4 c. water -

How to cook deliciously - Slow Cooker Beef and Mushroom Stew

1. Stage

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. Stage

Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker.

3. Stage

Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.

4. Stage

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.

5. Stage

*Or on HIGH for 4 to 5 hours.

6. Stage

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.