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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.
1 boneless beef bottom round roast or chuck pot roast (about 1 1/2 pounds), cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 10 1/2 ounce can Campbell's® Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 teaspoon Italian seasoning, crushed
10 ounces mushrooms, cut in half (about 3 cups)
3 medium carrots, cut into 2-inch pieces (about 1 1/2 cups)
1 cup frozen whole small white onion
1/4 cup water
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1st Keep
 djanet1972
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