Slow Cooker Beef and Mushrooms

Slow Cooker Beef and Mushrooms

Amber B 0

"One of my favorite meals as a kid, I now make this for my family. It is easy to throw together, and tastes great!"

Ingredients 8 h 5 m {{adjustedServings}} servings 517 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 934 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
  2. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
  3. 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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Reviews 33

  1. 43 Ratings

Citrus Punch

This was very good- my family loved it. Because I used extra meat and because I love the flavor from the wine, I used a good cup or so of it. I don't think I'd consider the wine optional in this recipe since it's what makes it special. Also, another reviewer mentioned that they subbed cream of mushroom for the golden mushroom soup. That might do in a pinch, but they are very different things- I think the golden mushroom is more like a gravy. Thanks for this recipe Amber- it was very, very good.


This was yummy! I used fresh, sliced mushrooms, so I added enough beef broth to cover everything. I served it over egg noodles and it was a hit.

Darlene's kitchen

Excellent! I added a large carton of sour cream to make it more like stroganoff.