|Stroganoff Stew - 8Qt. Slow Cooker
|2-1/2 lbs. top round roast, cubed
3 Tbs. flour
3 Russet potatoes, cube, parboil
2 lg. onions
1 (8oz.) bag frozen peas
2 (10.5 oz.) cream of mushroom soup
1 cup red wine
1 (4 oz.) can sliced mushrooms, drained
1 tsp. ground black pepper
Coat inner walls of 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