Slow Cooker Browned Beef Stew


This is a super easy way to have a hot and savory dinner on the table fast. I took another 10 minutes to make some Bisquick biscuits to top it off.  This recipe makes 4-6 hearty servings.


2 1/2 pounds cubed beef stew meat

2 tablespoons all purpose flour

1 tablespoon olive oil

1 can Campbell’s Golden Mushroom Soup

8 ounces water

2 medium potatoes, cut into 1 inch cubes

1/2 pound baby carrots

1 small onion, sliced

1/2 cup red wine

2 tablespoons worcestershire sauce

1 teaspoon paprika

1 teaspoon salt

pepper to taste


Place cubed beef in ziploc bag, and toss with flour. Place in heated saucepan with olive oil and brown beef evenly on each side – approximately 10 minutes.

Add beef, soup, water, onion, carrots and potatoes to crockpot. Cook on “high” for 5 1/2 hours.  Stir in wine and remaining ingredients and cook an additional 30 minutes.

Notes: Make sure you buy “golden mushroom” soup and not cream of mushroom soup. I found some nice rainbow baby heirloom carrots and they added a colorful touch to the dish. You can use any hearty red wine  – I used Barbera but pretty much any red wine will work. If you have port, that is even better…

mushroom souprainbow carrots


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