Ingredients
4
4 servings
- •2 tablespoons all-purpose flour
- •¾ teaspoon salt
- •⅛ teaspoon ground black pepper
- •¾ pound boneless beef chuck, cut into 1-inch cubes
- •1 tablespoon vegetable oil
- •½ cup red wine
- •1 ¼ cups water
- •1 (10.75 ounce) can condensed tomato soup
- •2 potatoes, peeled and diced
- •1 (7 ounce) can whole kernel corn, drained
- •¾ cup chopped onion
- •1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
- •1 (4.5 ounce) can mushroom stems and pieces, drained
- •2 carrots, cut into 1-inch pieces
- •2 stalks celery, coarsely chopped
- •1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
- •¼ teaspoon dried basil
- •1 ½ cups beef stock, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
- Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.
Nutritional Facts
Per 4 servings
- Calories: 469
- Carbohydrate: 56g
- Fat: 17g
- Fiber: 7g
- Protein: 18g
- Sugar: 13g
Related Recipes
Slow Cooker Ground Beef Stew
Steak Soup
Beef Stew with Carrot Flowers
Slow Cooker Fresh Vegetable-Beef-Barley Soup
Vegetable Deer Soup
Slow Cooker Ground Beef and Vegetable Soup
Savory Vegetable Beef Stew
Beef and Vegetable Stew
Make-Ahead Slow Cooker Beef Stew
Got No Beef Stew
Red Wine-Marinated Beef Stew
