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…