Beef Stew Stroganoff

Name: Beef Stew Stroganoff
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 10 serving(s)
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

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Recipe by Mary Cokenour

A compromise between stew and stroganoff recipes which can be frozen and reheated; no pure dairy items are used. From my food blog at: http://www.comfortcookadventures.com/2013/05/i-want-stew-he-wants-stroganoff.html

READY IN: 7hrs 20mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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