This beef and mushroom stew is cooked in the slow cooker. A can of condensed French onion soup and some dry red wine add hearty flavor to the stew.
Feel free to add some frozen green beans or peas about 30 minutes before the stew is done.
- 1 1/2 pounds beef chuck (or cut-up stewing beef)
- 1 (10 3/4-ounce) can condensed French onion soup
- 1/2 cup red wine (burgundy / pinot noir, cabernet, etc.)
- 4 to 5 medium potatoes (cubed)
- 2 medium carrots (sliced)
- 12 to 16 ounces fresh mushrooms
- 1 bay leaf
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- Small sprig of rosemary (or a pinch of dried, crumbled)
- 1 (14.5-ounce) can diced tomatoes
- 3 tablespoons flour
- 3 tablespoons cold water
- Cut the beef into 1/2-inch to 1-inch pieces.
- Combine the stewing beef, condensed onion soup, red wine, potatoes, carrots, mushrooms, bay leaf, salt, pepper, and rosemary.
- Cover and cook on low for 7 to 9 hours; add the tomatoes about 45 minutes to an hour before the stew is ready.
- About 15 to 20 minutes before the stew is ready, combine the flour and cold water in a small bowl. Whisk or stir until smooth and well blended. Add the flour and water mixture to the stew and stir to blend. Taste and adjust seasonings with more salt and pepper, if needed.
- For extra flavor, sear the beef cubes before you add them to the slow cooker. Sear the beef in a skillet in batches, browning all sides thoroughly.
- Use less expensive cuts of beef for the best stew. These cuts become tender over the long cooking time. Cuts from the chuck are great for stews or use bottom round, top round, or rump roast. Not only do these cuts make great stews, they are easy on the budget.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||6 g|