NO PEEK BEEF STEW

NO PEEK BEEF STEW image

This has always been one of my family's favorite winter Sunday suppers, but it's good anytime of year. A fresh hot loaf of crusty bread tops the whole meal off. HINT: If you're like us and don't like mushy peas, add them (thawed)about an hour before serving.

Provided by Kathleen Brigham

Categories Beef

Time 8h15m

Number Of Ingredients 8

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Ingredients

2 lbs. beef stew meat (1inchpieces) you can also use chicken tenders for something different)
1 package lipton dry onion soup mix
12 oz.pack baby carrots
12 oz. any type mushrooms, sliced
5 or 6 red potatoes, (skin on, in bite size pieces)
1 small can condensed cream of mushroom soup
1/4 cup dry red wine
1 ten oz. bag frozen peas

Steps:

1. Place stew meat, and all vegetables in slow cooker.Sprinkle dry soup mix over all and toss to blend soup mix through. In bowl combine mushroom soup and wine "fold" into meat and veggies till all is coated. cook on LOW for 6 - 8 hours. enjoy!

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