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Prep time: 15 mins
Cook time: 6 hours
Servings: 6
Ingredients
1 envelope of dry onion soup mix
1/2 cup of dry red wine
1 (10.75 oz) can of low sodium cream of mushroom soup (fat-free)
10 oz of fresh sliced mushrooms
2 lbs of lean stewing beef, cubed
2 tsp of olive oil
Preparations
1. In a nonstick skillet, heat oil over medium heat.
2. Add salt and pepper to the beef to season and add in the pan and brown the mean, best to cook in about 2 to 3 batches to avoid Overcrowding the pan and steaming the meat instead of browning.
3. Transfer the browned beef in a 4-Quart slow cooker.
4. In the same skillet, brown the mushrooms in 2 batches, and pour into the slow cooker.
5. Pour red wine into the pan, stirring to remove any browned bits. Mix in the onion soup mix and mushroom soup until well combined,
6. Transfer into the slow cooker, stir to combine.
7. Cook with the lid on for 6 to 8 hours on LOW
