Slow Cooker Beef Stew
Yield: 4 to 6 servings
- 2 pounds beef, cut in small pieces, fat trimmed
- cooking spray
- ½ cup Burgundy wine
- 1 10.5-ounce can cream of mushroom soup
- 1 envelope dried onion soup mix
- 1 6-ounce can sliced mushrooms with liquid
Brown beef in a nonstick pan coated with cooking spray until nicely browned. Place beef and its juices in slow cooker. Combine remaining ingredients in a medium bowl and then pour over beef. Cover. Cook on medium heat for 3 hours. Do not remove the cover during cooking. Serve over rice.
This recipe is from Marie Nales in Danville, Virginia, and it first appeared in the January 2008 issue of Our State along with additional recipes from Erica Derr.