Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds cubed beef stew meat

  2. 1 (10 3/4 ounce) can condensed golden mushroom soup

  3. 1 (4 1/2 ounce) can sliced mushrooms, undrained

  4. 1 (1 ounce) package dry onion soup mix

  5. 1/4 cup red wine

  6. 1 pinch black pepper to taste

  7. 1 cup uncooked white rice

  8. 2 cups water

Instructions Jump to Ingredients ↑

  1. Combine the stew meat, mushroom soup, mushrooms with their liquid, and onion soup mix in the crock of a slow cooker. Pour in red wine, if desired. Season with pepper. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours. In the last half hour of cooking time, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.


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