Slow Cooker Beef and Mushroom Stew Recipe

Slow Cooker Beef and Mushroom Stew Recipe

How To Make Slow Cooker Beef and Mushroom Stew

You need 20 minutes to prep this beef & mushroom stew and your slow cooker will do the rest. What you get is a tender and rich soup with minimal effort.

Preparation: 20 minutes
Cooking: 10 hours 15 minutes
Total: 10 hours 35 minutes



  • 1beef bottom round roast,boneless
  • ground black pepper
  • ¼cupall-purpose flour
  • 2tbspvegetable oil
  • 1canCampbell’s® Condensed French Onion Soup
  • 1cupred wine
  • 2clovegarlic
  • 1tspItalian seasoning
  • 10ozmushroom
  • 3carrots
  • 1cuponion,chopped
  • ¼cupwater


  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 3½-quart slow cooker. Cover and cook on Low for 10 to 11 hours or until the beef is fork-tender.

  3. 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.


  • Calories: 256.74kcal
  • Fat: 11.97g
  • Saturated Fat: 3.10g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 6.36g
  • Polyunsaturated Fat: 1.24g
  • Carbohydrates: 15.76g
  • Fiber: 3.06g
  • Sugar: 5.33g
  • Protein: 15.10g
  • Cholesterol: 42.50mg
  • Sodium: 316.71mg
  • Calcium: 71.23mg
  • Potassium: 617.59mg
  • Iron: 2.25mg
  • Vitamin A: 255.23µg
  • Vitamin C: 8.17mg
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