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Slow Cooker Beef and Mushroom Stew

Slow Cooker Beef and Mushroom Stew Recipe

  • 1 (1 1/2) pound beef bottom round roast or chuck pot roast, cut into 1-inch pieces
  • ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
  • 1 cup Burgundy or other dry red wine
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning, crushed
  • 10 ounces mushrooms, cut in half
  • 3 medium carrots, cut into 2-inch pieces
  • 1 cup frozen whole small white onions
  • 1/4 cup water
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 251
Total Fat 9.2g
Saturated Fat 2.4g
Cholesterol 50mg
Sodium 416mg
Total Carbohydrate 15.2g
Dietary Fiber 2.5g
Sugars 4.2g
Protein 18.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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