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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1 (1 1/2) pound
beef bottom round roast or chuck pot roast, cut into 1-inch pieces
ground black pepper
1 (10.5 ounce) can
Campbell's® Condensed French Onion Soup
Burgundy or other dry red wine
Italian seasoning, crushed
mushrooms, cut in half
carrots, cut into 2-inch pieces
frozen whole small white onions
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!!!
This was missing something, we all agreed. I don't believe I'll make it again to try to figure out what it was though.
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.
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.
This dish was delicious! I made it last week and loved it sooo much I'm making it again this week. This time I am going to add a few potatos in there too.
Yum... This recipe is a keeper!
Very tasty... but definitely needed salt! I ended up adding about 1/2 teaspoon of salt at the end because the broth was quite bland.
I make this recipe exactly as written with one exception: My hubby does not like cooked carrots, so I use red-skinned new potatoes (halved) instead. What a fabulous recipe! He absolutely LOVES this stew, and has asked me to make it on several occasions. I follow the directions exactly and this meal comes out great every time. Thanks Campbell's!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Beef and Mushroom Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 83
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