Campbell’s Slow Cooker Beef and Mushroom Stew

Source: Campbell’s Kitchen

Yield: 6 servings


  • Ground black pepper: 4 Pinches
  • Boneless beef bottom round roast or chuck pot roast, cut into 1-inch pieces: 1½ Pounds
  • All-purpose flour: ¼ cup
  • Vegetable oil: 2 Tablespoons
  • 10½ ounce can Condensed French Onion Soup: 1 Each
  • Burgundy or other dry red wine: 1 Cups
  • Cloves garlic, minced: 2 Each
  • Italian seasoning, crushed: 1 Teaspoons
  • Mushrooms, cut in half: 10 Ounces
  • Medium carrots, cut into 2-inch pieces: 3 Each
  • Frozen whole small white onions: 1 Cups
  • Water: ¼ cup


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 it’s well browned, stirring often.
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 on high for 4 to 5 hours, until the beef is fork-tender.
Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.