Dinner

Slow cooker cream of mushroom stew is for Dinner.

Slow cooker cream of mushroom stew takes 10 minutes to prepare.

Slow cooker cream of mushroom stew takes 540 minutes to cook.

Slow cooker cream of mushroom stew makes 8 servings.

The ingredients for Slow cooker cream of mushroom stew are:

1 lb stewing beef
1 pkg nugget red potatoes, cubed
2 carrots (regular size, not mini carrots), sliced
2 cups frozen green peas
1 yellow onion, cubed
1 can cream of mushroom soup
2 cups water
3 tsp corn starch
1/4 tsp salt
1 tsp pepper
2 tsp garlic powder

Here is how you make Slow cooker cream of mushroom stew:

Cut beef into bite size pieces and cut off any fatty pieces. Cube the potatoes and the onion. Slice the carrot lengthwise and then in cut into bit size pieces. Add everything into slow cooker. Add peas. Mix the water and corn starch in a measuring cup and then pour into slow cooker. Put soup into measuring cup to mix up until chunks are gone. Pour into slow cooker. Add salt, pepper and garlic powder. Mix everything together.Turn slow cooker onto low setting. Cook for 8 hours.Makes 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user SUZYBEAR71.

The nutritional information for Slow cooker cream of mushroom stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 170.3

• Total Fat: 3.9 g
• Cholesterol: 33.6 mg
• Sodium: 370.3 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 3.4 g
• Protein: 16.1 g