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."
Watch video tips and tricks
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
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Update the classic holiday dish with bacon, red peppers, or almonds.
Burgers never need to be basic again! Try this great recipe with dipping sauce.
With a few key ingredients, you can make a delicious stuffing in just 15 minutes.