Slow Cooker Beef and Mushroom Stew Servings: Serves 6 Ingredients 1 1/2 lbs chuck roast, cut into 1-inch pieces black pepper 1/4 cup all-purpose flour 2 Tbs vegetable oil 1 10.5 oz. can condensed French onion soup 1 cup dry red wine 2 cloves garlic, minced 1 tsp dried Italian seasoning, crushed 10 oz mushrooms, cut in half 3 medium carrots, cut into 2" pieces 1 cup frozen small whole white onions 1/4 cup water Directions Sprinkle beef with black pepper and coat with 2 tablespoons flour. Heat oil in a large skillet over medium-high heat. Add beef and cook until browned, stirring often. Combine beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in 3 1/2-qt. slow cooker. Cover and cook on low heat for 10 to 12 hours* or until beef is fork-tender. *Or cook on high for 4 to 5 hours. Mix remaining flour and water. Stir flour mixture into cooker. Turn heat to high. Cover and cook 15 minutes or until slightly thickened. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
