Do you have a staple slow cooker recipe that everyone requests in the Winter time? Well, my Mellow Man loves stew in the winter (and Chili, let’s not forget that favorite!) Well, I think he likes stew at any time of the year, but I generally only cook stew in our crockpot during the fall and winter months. Here in Georgia, the weather from April to September makes me disinterested in having a steaming bowl of stew. When I start making stews in the crockpot again, this tends to be my favorite recipe. The preparation takes under 10 minutes. That’s the best thing about cooking this Golden Mushroom Beef Stew– the ingredients are those I almost always have on hand, and it’s a toss-and-go recipe that requires almost no effort.
Golden Mushroom Beef Stew Ingredients
- 2 pounds stew meat
- 1 can Campbell’s Golden Mushroom Soup
- 1 can full of Red Wine (I generally use Merlot.)
- 1 package of Lipton’s Onion soup mix
- 1 cup of freshly sliced white button mushrooms or 1 small can of sliced mushrooms
- Egg Noodles
I could show you some preparation photos, but honestly, this is one of the easiest dinners that I make. You can either buy stew meat and use it at the prepackaged size if you want to just toss it in the slow cooker and go. Or cut it to smaller pieces. Or you can buy a larger package of meat, chop it up and portion it into 2 pound lots. Then you can even toss the frozen meat directly into your slow cooker.
All you have to do is add the ingredients into your crockpot, and cook on low for 6 hours. (If you decide to cook on high, make sure you have at least 4 hours for the meat to soften._ Serve with egg noodles. If you’d rather not serve egg noodles, the dish would be great with any rice, or even quinoa.