Slow Cooker Beef & Mushroom Stew

By AuntieGooper

Ingredients

• 1 boneless beef bottom round roast or chuck pot roast (about 1 1/2 pounds), cut into 1-inch pieces
• ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoon vegetable oil
• 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
• 1 cup Burgundy or other dry red wine
• 2 clove garlic , minced
• 1 teaspoon Italian seasoning , crushed
• 10 ounce mushroom , cut in half (about 3 cups)
• 3 medium carrot , cut into 2-inch pieces (about 1 1/2 cups)
• 1 cup frozen whole small white onion
• 1/4 cup water

Preparation

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.

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.

*Or on HIGH for 5 to 6 hours.