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Slow Cooker Beef & Mushroom Stew

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    Source: www.bhg.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 boneless beef bottom round roast or chuck pot roast (about 1 1/2 pounds), cut into 1-inch pieces

    2. Ground black pepper

    3. 1/4 cup all-purpose flour

    4. 2 tablespoon vegetable oil

    5. 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

    6. 1 cup Burgundy or other dry red wine

    7. 2 cloves garlic, minced

    8. 1 teaspoon Italian seasoning, crushed

    9. 10 ounces mushrooms, cut in half (about 3 cups)

    10. 3 medium carrots, cut into 2-inch pieces (about 1 1/2 cups)

    11. 1 cup frozen whole small white onions

    12. 1/4 cup water

    Instructions Jump to Ingredients ↑

    1. Directions 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. 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.

    3. 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.

    4. *Or on HIGH for 4 to 5 hours.

    5. 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.

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