Beef Stew Stroganoff
Ingredients
- 2 1/2 lbs top round roast, trimmed of fat, cut into 1 inch cubes ⓘ
- 3 tablespoons flour ⓘ
- 3 large russet potatoes, cut into 1 inch cubes, parboil ⓘ
- 2 large onions, chopped ⓘ
- 1 (8 ounce) bag frozen peas ⓘ
- 2 (10 1/2 ounce) cans cream of mushroom soup ⓘ
- 1 cup red wine ⓘ
- 1 (4 ounce) can sliced mushrooms, drained ⓘ
- 1 teaspoon ground black pepper ⓘ
Instructions
- Set a 6 quart slow cooker (crock pot) on low; spray interior with nonstick spray. Mix the beef cubes with the flour; place inside the cooker. Layer the potatoes on top of the beef; spread the onions and peas next. In a medium bowl, mix together the soup, wine, mushrooms and black pepper; spread mixture evenly over top of all.
- Cook for 6 to 7 hours, until beef and potatoes are tender.
Nutrition & Diet Analysis (per serving)
360
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).