It takes just 20 minutes to put this dish together - then you can enjoy your day, as the slow cooker does the work for you.  You'll come home to a tender and savory beef and mushroom stew.

Allrecipes Member

Recipe Summary test

20 mins
10 hrs 15 mins
10 hrs 35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 well browned, stirring often.

  • Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker.

  • Cover and cook on LOW for 10 to 11 hours* or 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. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.


*Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with a mixed green salad tossed with shredded carrots, chopped tomatoes, cucumbers and balsamic vinaigrette and crusty Italian bread. For dessert serve cranberry-apple crisp topped with vanilla ice cream.

Nutrition Facts

251 calories; protein 18.8g; carbohydrates 15.2g; fat 9.2g; cholesterol 49.5mg; sodium 415.9mg. Full Nutrition

Reviews (40)

Rating: 5 stars
I absolutely loved this recipe although I made several changes. Because I have small children I normally do not cook with wine, so I reduced the wine to 1/2 cup, and used 1/2 cup of beef broth as well. I also added 1 stalk celery, a mix of seasonings including italian, one package onion soup mix, 5 small red potatoes cut into quarters and 1/2 cup of peas at the last 1/2 hour of cooking. I served it over buttered egg noodles with a loaf of french country bread. YUMM!!! Read More
Rating: 5 stars
I made this exactly according to recipe and it's great. I served it with mashed potatoes since there is quite a bit of gravy. Read More
Rating: 5 stars
YUMMY! This was very very good. I did change a bunch of stuff tho, but it was still incredible. I didn't brown the meat because i figured it would become overcooked since it was going to cook for 10 hours. I covered it in the flour and pepper and put it in the bottom. I didn't have red wine so i used cherry wine, and i just added basil, oregano,cumin,white pepper, and this complete seasoning instead of the standard italian seasoning. I also added potatoes, sugar snap peas, leeks, capers, and a can of diced garlic and basil tomatoes w/the sauce. I threw in some chorizo sausage and added some lemon juice to give it some acidity. It was INCREDIBLE! We absolutely could not get enough! def a staple in this kitchen from now on. Read More
Rating: 5 stars
This dish was delicious! I made it last week and loved it sooo much I'm making it again this week. This time I am going to add a few potatos in there too. Read More
Rating: 5 stars
Yum... This recipe is a keeper! Read More
Rating: 5 stars
I make this recipe exactly as written with one exception: My hubby does not like cooked carrots, so I use red-skinned new potatoes (halved) instead. What a fabulous recipe! He absolutely LOVES this stew, and has asked me to make it on several occasions. I follow the directions exactly and this meal comes out great every time. Thanks Campbell's! Read More
Rating: 4 stars
Very tasty... but definitely needed salt! I ended up adding about 1/2 teaspoon of salt at the end because the broth was quite bland. Read More
Rating: 5 stars
Really good. We put over rice. We will double the recipe next time, and triple the sauce. Read More
Rating: 4 stars
Very easy to put together and very tasty. My husband loved it. Read More