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Slow Cooker Beef & Mushroom Stew

Slow Cooker Beef & Mushroom Stew

4.6
(5)

It takes just 20 minutes to put this dish together - then you can enjoy your day, as the slow cooker does the work for you.  You'll come home to a tender and savory beef and mushroom stew.

serves 6 people

Ingredients

cost per recipe: $15.44

The price is determined by the national average.

  • 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

  • 1

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

  • 1

    cup Burgundy or other dry red wine

  • 2

    cloves garlic, minced

  • 1

    teaspoon 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)

  • 1

    cup frozen pearl onions

  • 1/4

    cup water

view nutrition info

How to Make It

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. 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.   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.
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.

Recipe Tips

  • *Or on HIGH for 5 to 6 hours.
  • 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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Made With
Campbell's® Condensed French Onion Soup

Campbell's® Condensed French Onion Soup

BUY NOW

Ratings & Reviews

(5)
  • Jenn123

    February 11, 2016

    Very hearty stew

    Excellent. On top of original ingredients, I added 1 can beef consume, baby red potatoes (quartered) & during last hour of cooking added quartered fresh baby portabella mushrooms. Served with crusty French bread.

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    (1) (0)
  • Paula P.

    February 23, 2014

    Easy and wonderful

    I added three small potatoes diced. I also took out the wine & used water. This stew is now a family favorite.

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    (0) (0)
  • michelle b.

    February 19, 2009

    Slow Cooker Beef & Mushroom Stew

    I added one and a half cups of potatoes, and only half the mushrooms it called for, and it was perfect.

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    (0) (0)
  • gloshome1

    February 16, 2009

    Slow Cooker Beef & Mushroom Stew

    Needs salt.

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    (0) (0)
  • jessyka

    November 14, 2006

    Slow Cooker Beef & Mushroom Stew

    I will add potatoes the next time.

    Was this helpful?

    (0) (0)

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