Slow Cooker Beef and Mushroom Stew
- Combine beef, potatoes, mushrooms, carrots, onion, soup, broth, ½ cup (125 mL) of the water, Worcestershire sauce, garlic powder, rosemary, pepper and bay leaves in slow cooker. Cover and cook on low until beef is tender, 8 hours.
- Remove bay leaves. Whisk together flour and remaining ½ cup (125 mL) water; stir into slow cooker. Stir in peas. Cover and cook on high until gravy is thickened, about 15 minutes.
- Using no-salt added soup and broth helps you control the sodium in your recipe. Season this stew with salt to taste, if you like.
- Cant find stewing beef cubes? Any cut of beef suitable for pot roasting (check the label for pot roast) will be excellent in this stew; just cut it into bite-size cubes.
Recipe Made With
CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
CAMPBELL’S® No Salt Added Ready to Use Beef Broth
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