Beef and mushroom stew


1.5 pounds of beef
1 can of condensed French Onion soup
1 cup of red wine
1 tablespoon of minced garlic
1 Italian Herb spice weasel
9 oz or so of bottled whole button mushrooms (don’t drain)
3 carrots
1 bunch green onions
1 cup beef broth
1/4 cup all-purpose flour
1/4 cup water
cracked black pepper
olive oil

Take two tablespoons of flour out of the 1/4 cup and set the rest of the all-purpose flour aside for later.

Cut your beef into soup-sized chunks, and sprinkle with pepper to taste. Dredge your chunks through the two tablespoons of flour, then bung ’em into a frying pan with the olive oil and put a nice little sear on them.

While the meat is searing, chop your green onions nicely, and cut your carrots into two-inch lengths, split in half.

When the meat is done to your taste, scoop it into a slow-cooker. Pour in the French Onion soup, the mushrooms (juice and all), the wine, the beef broth, the onions and carrots, garlic and then dose it with about a teaspoon or so of the goodie in the spice weasel.

Set the slow-cooker on ‘High’ for four hours.

About fifteen or twenty minutes before the time is up, stir the remainder of your flour into the 1/4 cup of water, then stir it into the soup. Leave the cooker uncovered and allow the cooking time to expire.


Beef and mushroom stew.


Dear Mama Gaea
Good stuff

13 thoughts on “Beef and mushroom stew”

  1. Sounds absolutely yummy, LD! I’m going to try it this weekend. I’ll let you know how it turned out.

    Hope you and Mama Lawdog have been well.

    Take care and be safe.

  2. Oh Yum!
    Try this with it sometime!

    Stout Batter Bread
    Makes one 9 x 5 x 3-inch loaf

    4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the loaf pan

    3 cups all-purpose flour

    1 tablespoon baking powder

    3 tablespoons sugar

    1 teaspoon salt

    1 (12-ounce) bottle stout (or try ale for lighter bread) at room temperature

    Preheat the oven to 375°F. Brush one 9 x 5 x 3-inch loaf pan with some of the butter.

    In a bowl, combine the flour, baking powder, sugar, and salt. Add the beer and 2 tablespoons of the remaining melted butter, stirring just until combined. (The batter will be somewhat lumpy.)

    Pour the batter into the prepared loaf pan and drizzle with the remaining 2 tablespoons of melted butter. Bake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool slightly, then remove bread from pan and invert onto the rack to cool until warm. Serve warm or at room temperature.

    Quick and easy…

  3. Sounds delicious. Also sounds like it could use some potatoes. Mom never made any kind of beef stew without potatoes.

  4. A quick and easy(er) version of this is to take any cut of beef, cut into chunks and chuck into the slow cooker. Add a can of mushroom soup, a can of whole mushrooms and set on slow cook for 6 hours. Thicken with corn starch and water. Serve over rice. This recipe will turn the toughest hunk of meat into tender pieces you can cut with a fork.

    First time I made this, I used bear meat. I didn’t expect my wife, a tiny city girl, to even try it. She cleaned up most of the pot!

  5. This is Dog’s porefolks version of a Maltese roast. Smells the same, almost tastes the same, and is a lot cheaper!

  6. The slow cooker, the pressure cooker, and the microwave.
    The three greatest inventions ever made.

    Ketchikan, AK

  7. Sounds quite yummy, tho I will have to try it using fresh white or crimini mushrooms. Can’t stand the texture of mushrooms that have been canned or bottled. My dad used to say I could pick out mushroom powder from a dish and I amazed the heck out of my GS camp counselor when I picked out all the mushroom slivers from a dish we made with rice and canned cream of mushroom soup 😀

  8. I’m still coming to grips with the existence of anything called a “spice weasel.”

    I’m visualizing a terrible amalgamation of Victoria Beckham and Pauly Shore. It’s positively Lovecraftian.

  9. I can now say with experience that the McCormick spice weasels are rather superior to the Spice Islands one. I was making pork medallions a few days ago and attempted to weasel SI’s rosemary and basil onto them.
    I ended up taking the ice pick to the weasel. Snarl.

  10. Whoo hoo! It took less than two weeks to finally try a LawDog recipe! And it was good! Thanks!

Comments are closed.