Simplify this classic beef and mushroom stew by using canned soup for the gravy and cooking it in a slow cooker.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 3-1/2- to 6-quart electric crockery cooker stir together the soup, burgundy, tapioca , thyme, and pepper. Add the carrots and onion. Top with the stew meat and mushrooms.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over hot cooked noodles. Makes 6 servings.

Nutrition Facts

402 calories; 10 g total fat; 4 g saturated fat; 83 mg cholesterol; 488 mg sodium. 41 g carbohydrates; 2 g fiber; 32 g protein; 948 RE vitamin a; 4 mg vitamin c; 30 mg calcium; 7 mg iron;

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