Easy Crock Pot Beef Stew

This is a quick and Easy Crock Pot Beef Stew for a busy weeknight or for any time.

Chunks of beef are simmered in mushroom soup and red wine for hours until tender.

You can Add hot cooked white rice at the end of the cooking time, or portion it out into bowls and ladle the hot stew over it.

A neat way to use leftover beef roast is to make this stew according to the recipe, but add the cooked roast beef during the last hour of cooking. This reduces the cooking time to 4 hours on low heat or 2 hours on high heat.

Something to keep in mind when time is short.

Easy Crock Pot Beef Stew with Mushrooms

1 1/2 pounds beef stew meat, cubed
1 can (10.75 ounces) condensed golden mushroom soup
1 can (4.5 ounces) sliced mushrooms, with their liquid
1 envelope (1 ounce) dry onion soup mix
1/2 cup dry red wine
kosher salt and ground black pepper

Season the cubed beef with the kosher salt and black pepper. Transfer the meat to the crock pot.

Whisk together the golden mushroom soup with the can of sliced mushrooms and their liquid with the dry onion soup mix. Add the red wine and pour over the meat.

Cover the pot and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.

Food For Thought - Use fresh white button mushrooms instead of the canned kind. Add a half cup of beef broth or water to the pot for the mushrooms to absorb.

On Your Own - Families with small children may not be comfortable adding wine to food. If this is the case, just use water or beef broth instead.

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