Beef and Mushrooms
Stew meat with mushrooms, onion soup mix, and a splash of wine, cooked into a gravy for noodles or mashed potatoes.
Beef and Mushrooms
Course: Main CourseDifficulty: Easy6
servings10
minutes9
hoursStew meat with mushrooms, onion soup mix, and a splash of wine, cooked into a gravy for noodles or mashed potatoes.
Ingredients
In the bag: 2 lb beef stew meat
In the bag: 8 oz sliced mushrooms
In the bag: 1 packet onion soup mix
In the bag: ½ cup red wine or apple juice
Day of: 2 cans (10.5 oz) condensed cream of mushroom soup
To serve: egg noodles or mashed potatoes
1 gallon-size freezer bag
Permanent marker for the label
Salt and black pepper to taste
Chopped fresh parsley to finish
Directions
- Label the bag with the recipe, date, cook time and day-of additions before you fill it.
- Put the beef, mushrooms, soup mix, and wine in a gallon freezer bag. Press out the air, seal, and freeze flat.
- The day before: move the bag to the fridge, on a plate, 24 hours ahead.
- Empty the bag into the crockpot and spread the soup over the top.
- Cook 8–10 hours on LOW or 5–6 hours on HIGH, until the beef is tender.
- Stir and serve over noodles or mashed potatoes.
- Check that a piece of beef breaks with a fork; if it is chewy, it needs more time on LOW.
- Let the pot rest 10 minutes with the lid off so the sauce settles.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Stew meat needs the long LOW time. On HIGH it cooks through before it goes tender.
Why beef and mushrooms come out so tender
Stew meat is cut from tougher muscle, and it needs the full stretch on LOW to break down. The condensed soup and onion mix make a gravy that thickens on its own, so there is no stovetop step. Mushrooms release their liquid into the pot and deepen the sauce.
Swaps and what to skip
Red wine can be replaced with apple juice, as the card says, or plain beef broth. Cremini mushrooms taste richer than white ones. A chuck roast cut into 1-inch cubes works in place of packaged stew meat and is often more tender. Do not use lean beef like round, since it goes stringy.
Serve and store Beef and Mushrooms
Wide egg noodles or buttery mashed potatoes catch the gravy. A green vegetable on the side balances the heavy sauce. Leftovers keep 3 to 4 days in the fridge and freeze well for up to 3 months.
Mistake: using the HIGH setting for convenience on a day when you can wait. The meat turns chewy, so give it the long time when you can.
Beef and Mushrooms at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 10, led by In the bag: 2 lb beef stew meat, In the bag: 8 oz sliced mushrooms, In the bag: 1 packet onion soup mix, In the bag: ½ cup red wine or apple juice
Tips for Beef and Mushrooms
Stew meat needs the long LOW time. On HIGH it cooks through before it goes tender.
Beef and Mushrooms FAQ
How long does Beef and Mushrooms take?
Beef and Mushrooms takes 9 hours of cooking after 10 minutes of prep.
How many people does Beef and Mushrooms serve?
This recipe makes 6 servings.
What do I need to make Beef and Mushrooms?
10 ingredients, led by In the bag: 2 lb beef stew meat, In the bag: 8 oz sliced mushrooms, In the bag: 1 packet onion soup mix, In the bag: ½ cup red wine or apple juice. Amounts are in the recipe card above.
