Slow Cooker Beef & Mushroom Stew

 

Prep Time: 20 Minutes

Cook Time: 10 to 12 hours

 

 

1 1/2 pounds bonless bottom round or chuck roast cut into 1 inch pieces

Ground Black Pepper

1/4 Cup all-purpose flour

2 tablespoons vegetable oil

1 can (10 1/2 ounces) Condensed French Onion Soup

1 cup Burgundy or other dry red wine

2 cloves garlic, minced

1 teaspoon dried italian seasoning, crushed

3 cups mushroons, cut in half (about 10 ounces)

3 medium carrots (1/2 pound), cut into 2 inch pieces

1 cup frozen small white onions-- I used 1cup chopped white onion

1/4 cup water

 

 

SPRINKLE beef with black pepper and coat with 2 tablespoons flour.  Heat oil in large skillt over medium-high heat.  Add beef and cook until browned.

 

MIX beef, soup, wine, garlic, Italian Seasoning, mushrooms, carrots and onions in slow cooker.

 

COVER and cook on low 10 to 12 hours (or on HIGH for 4 to 5 hours) or until beef is fork-tender.

 

MIX remaining flour and water.  Stir flour mixture into cooker.  Turn heat to HIGH.  Cover and cook 15 mintues or until slightly thickened.

 

Serves 6.