|Stroganoff Stew - 8Qt. Slow Cooker
|2½ lbs top round roast, cubed
3 Tbs flour
3 russet potatoes, cube, parboil
2 lg onions
8oz bag frozen peas
2 (10½ oz) cream of mushroom soup
1 cup red wine
4 oz can sliced mushrooms, drained
1 tsp ground black pepper
Coat inner walls of Nesco® Slow Cooker cooking pot with non-stick spray or cooking oil. Combine beef cubes with the flour in the cooking pot. Layer the potatoes on top of the beef then the onions and peas.
In a medium bowl, mix the soup, wine, mushrooms and black pepper and spread evenly over the meat dish.
Cover and cook on LOW setting for 6 to 7 hours