Jo Haberkamp Fairbank, IA

Prep. Time: 15 Minutes
Cooking Time: 10¼–12¼ Hours

Ingredients

  • 2 lbs. stewing beef, cut in 1-inch cubes
  • 2 Tbsp. cooking oil
  • 10¾-oz. can condensed golden cream of mushroom soup
  • 1 tsp. Worcestershire sauce
  • cup dry red wine
  • ½ tsp. dried oregano
  • 2 tsp. salt
  • ½ tsp. pepper
  • ½ cup chopped onions
  • ½ cup chopped carrots
  • 4-oz. can mushroom pieces, drained
  • ½ cup cold water
  • ¼ cup flour
  • noodles, cooked

Ideal Slow Cooker Size: 4-Quart

Method

  1. Brown meat in oil in saucepan. Transfer to slow cooker.
  2. Mix together soup, Worcestershire sauce, wine, oregano, salt and pepper, onions, carrots, and mushrooms. Pour over meat.
  3. Cover. Cook on Low 10–12 hours.
  4. Combine water and flour. Stir into beef mixture. Turn cooker to High.
  5. Cook and stir until thickened and bubbly.
  6. Serve over noodles.

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