No-Peek Beef Stew89 Reviews
- Prep: 28 min
- Cook: 8 hr
- Ready In: 8 hr 28 min
“A real standard in our household -- great for company, and my husband always raves! NOOOOOO preparation (except opening cans!). Cooks all day in the slow cooker, and then YUM! Serve over rice or noodles.” - by Lovesmurfs
Original recipe yields 6 servings
- Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.
Amount Per Serving (6 total)
- 553 cal
- 36.4 g
- 9.3 g
Based on a 2,000 calorie diet
Reviews (89)Rate This Recipe
"This was a good base for stew, but I did make a few additions to suit my family. I added carrots and potatoes and a pkg of onion soup mix along with salt, pepper, Accent, garlic powder, and thyme, whi..." See morech I think it definitely needed. The meat came out very tender and the broth was excellent (I thickened it a little at the end with instant potato flakes). I will be using this recipe for stew from now on. Thanks!"
"This recipe was awful! First off, the stew meat should be browned first so the juices stay inside the meat. Without browning, the juices escape and mingle with the other liquids and create a very un..." See moreappetizing pinkish foam on top of the stew. It also makes the meat drier than if it was browned first. Second, the stew liquid is way too thin. It needs cornstarch or some other thickener otherwise it is like soup. Also, it makes a very light creamy colored stew instead of a richer brown color typically associated with stew. Thirdly, I used condensed Onion Soup (campbells) because I couldn't find French Onion soup. It wasn't that good but maybe the French onion soup would be better. Don't waste your time or money on this recipe."
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