Slow Cooker Beef & Mushroom Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 boneless beef bottom round roast or chuck pot roast (about 1 1/2 pounds), cut into 1-inch piecesGround black pepper1/4 cup all-purpose flour2 tbsp. vegetable oil1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup1 cup Burgundy or other dry red wine2 cloves garlic, minced1 tsp. Italian seasoning, crushed10 oz. mushroms, cut in half (about 3 cups)3 medium carrots, cut into 2-inch pieces (about 1 1/2 cups)1 cup frozen whole small white onion1/4 cup water
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.
2. Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions inn a 3 1/2-quart slow cooker.
3. Cover and cook on HIGH for 4 to 5 hours.
4. Stir the remaining flour and water in a small bowll until the mixture is smoth. Stir the flour mixture in the cooker. Cover and cook for 15 mminutes or until the mixture boils and thickens.
Or may be cooked on LOW for 10 to 11 hours or until the beef is fork-tender.
Number of Servings: 6
Recipe submitted by SparkPeople user GOODHEALTHII.
2. Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions inn a 3 1/2-quart slow cooker.
3. Cover and cook on HIGH for 4 to 5 hours.
4. Stir the remaining flour and water in a small bowll until the mixture is smoth. Stir the flour mixture in the cooker. Cover and cook for 15 mminutes or until the mixture boils and thickens.
Or may be cooked on LOW for 10 to 11 hours or until the beef is fork-tender.
Number of Servings: 6
Recipe submitted by SparkPeople user GOODHEALTHII.
Nutritional Info Amount Per Serving
- Calories: 296.0
- Total Fat: 10.0 g
- Cholesterol: 66.7 mg
- Sodium: 355.6 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.1 g
- Protein: 28.7 g