Slow Cooker Beef and Mushroom Stew

Slow Cooker Beef and Mushroom Stew

29 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    10 h 15 m
  • Ready In

    10 h 35 m
Recipe by  Campbell's Kitchen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 in a 3 1/2-quart slow cooker.
  3. Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
  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.

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Reviews (29)

Rate This Recipe
Ebonygirl
33

Ebonygirl

I absolutely loved this recipe although I made several changes. Because I have small children I normally do not cook with wine, so I reduced the wine to 1/2 cup, and used 1/2 cup of beef broth as well. I also added 1 stalk celery, a mix of seasonings including italian, one package onion soup mix, 5 small red potatoes cut into quarters and 1/2 cup of peas at the last 1/2 hour of cooking. I served it over buttered egg noodles with a loaf of french country bread. YUMM!!!

Carolyn
31

Carolyn

I made this exactly according to recipe and it's great. I served it with mashed potatoes since there is quite a bit of gravy.

seagrapesmoothei
27

seagrapesmoothei

YUMMY! This was very very good. I did change a bunch of stuff tho, but it was still incredible. I didn't brown the meat because i figured it would become overcooked since it was going to cook for 10 hours. I covered it in the flour and pepper and put it in the bottom. I didn't have red wine so i used cherry wine, and i just added basil, oregano,cumin,white pepper, and this complete seasoning instead of the standard italian seasoning. I also added potatoes, sugar snap peas, leeks, capers, and a can of diced garlic and basil tomatoes w/the sauce. I threw in some chorizo sausage and added some lemon juice to give it some acidity. It was INCREDIBLE! We absolutely could not get enough! def a staple in this kitchen from now on.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 15.2 g
  • 5%
  • Protein
  • 18.8 g
  • 38%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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