Campbell's Slow Cooker Beef & Mushroom Stew

Spend a few minutes putting this dish together in the morning, and
you'll come home to an easy, slow cooked stew that's rich, savory and
just about melts in your mouth!

Campbell's Slow Cooker Beef & Mushroom Stew
from Campbell's Kitchen

Prep Time: 20 min. Cook Time: 10 hr. 15 min.

Ground black pepper
1 1/2 lb. boneless beef bottom round roast or chuck pot roast, cut into
1-inch pieces
1/4 cup all-purpose flour
2 tbsp. vegetable oil
1 can (10 1/2 ounces) Campbell's(R) Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 tsp. Italian seasoning, crushed
10 oz. mushrooms, 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 onions
1/4 cup water

Directions:
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 it's 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. Turn the heat to HIGH.
Cover and cook for 15 minutes or until the mixture boils and thickens.
*Or on HIGH for 4 to 5 hours.
 Serving Suggestion: Serve with a mixed green salad tossed with shredded
carrots, chopped tomatoes, cucumbers and Balsamic vinaigrette and crusty
Italian bread. For dessert serve cranberry-apple crisp topped with
vanilla ice cream. Serves 6.

Kitchen Clip:
Experiment by using a variety of mushrooms in this stew. In addition to
white button mushrooms, you could use crimini or baby portabella.
Received on Mon Feb 9 11:37:10 2009