Slow Cooker Beef and Mushroom Stew Recipe -
Slow Cooker Beef and Mushroom Stew Recipe
  • READY IN 10+ hrs

Slow Cooker Beef and Mushroom Stew

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 hrs 15 mins

    10 hrs 35 mins


  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.
  2. Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker.
  3. Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
  4. 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.
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  • *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.

Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2010

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!!!

Most Helpful Critical Review
Mar 01, 2010

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.

Jan 08, 2010

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.

Sep 21, 2010

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.

Jan 19, 2010

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.

Jan 25, 2010

Yum... This recipe is a keeper!

Dec 09, 2010

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.

Apr 14, 2010

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!


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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