| Cuisine: American | Type: Main Course | Serves: many! |
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Source:
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Allrecipes.com |
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Attributes:
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InstantPot |
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Comments:
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Tasy! |
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Serving Suggestions:
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Serve over your choice of pasta, best is egg noodles |
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Ingredients:
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1 1/2 pounds cubed beef stew meat salt and ground black pepper to tast 1 onion, chopped 1 (10.75 ounce) can condensed cream of mushroom soup Campbell's® Condensed Cream of Mushroom Soup 1/4 cup water 1 tbs. dried chives 2 cloves garlic, minced 1 tbs. Worcestershire sauce 1 cube beef bouillon (or use beef broth) /2 cup red wine 1 tbs. cornstarch1 tbs. all-purpose flour 1 (8 ounce) container sour cream 1 (8 ounce) package sliced fresh mushrooms 4 oz. cream cheese 1/2 cup chopped fresh parsley |
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Instructions:
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Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon. Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker. Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more. |
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Related recipes:
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None |
2020-02-06