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)
1 bunch green onions
1 cup beef broth
1/4 cup all-purpose flour
1/4 cup water
cracked black pepper
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.