We love beef and mushrooms, so this Crock Pot Stew Meat and Mushrooms in Wine Sauce makes a perfect supper.
The stew meat cooks all day on low and makes a great meal topped with freshly cooked mushrooms. This dish tastes great served over rice and makes plenty of leftovers for lunch the next day.
Slow Cooker Stew Meat and Mushrooms in Wine Sauce
Cooked all day long in a red wine sauce stew meat becomes so tender and delicious. Served with quartered fresh mushrooms and this easy gravy over rice or potatoes this is one of the best slow cooker meals we make.
Three-quarters of our family LOVES cooked fresh mushrooms, so we threw in extra. The picky eater in our group still enjoys the meat and rice without the sauce. Since the stew meat needs to cook on low and slow for a long period of time I quartered the mushrooms and left them in good sized pieces. For quicker cooking meals I like to slice mushrooms.
The onion soup mix and cream of mushroom soup make a meaty brown gravy that is sweetened a bit by the red wine. The brown gravy tops the dish off perfectly.
I prefer rice, but my husband wants to make this again and serve over our Farmhouse Mashed Potatoes.
Tender Stew Meat in the Crock Pot
Our family raises beef cattle, so we are fortunate to have beef in the freezer most of the time. There are many different cuts of meat and many different options. We like steaks, roasts, and hamburger in that order, so that’s how we tell the butcher to prioritize breaking down the carcass.
We always get about 4 to 8 packs of stew meat. In this recipe, I used two one-pound packages that came from different processers and I noticed the size of the cubes was very different. So, I got out my kitchen shears to make all of the pieces the same size so that they would cook evenly.
Stew meat needs to be cooked on low and slow for a LONG time to be tender. This recipe should be cooked a minimum of 10 hours on low. Adding a few hours can help even more depending on the size and tenderness of the stew meat that you’re starting with.
The red wine and mushroom soup in this recipe ensure there is liquid to keep the beef moist and tender as it cooks.
How to Make Stew Meat and Wine Sauce in the Slow Cooker
- Add a liner to crock pot or grease crock well
- Mix onion soup mix, cream of mushroom soup, wine, stew meat and mushrooms well
- Cook on low for 10 to 13 hours
- Serve over noodles, rice or mashed potatoes
Tips for Making Crock Pot Stew Meat
- Don’t decrease the cooking time – at least 10 hours on low is needed to make a tender meal
- Larger halves or quarters of fresh mushrooms work better since this recipe cooks for so long
- Ensure meat is defrosted before cooking or cook time will need to be increased
- All cooking appliances and conditions are different, so you should test these times and guidelines first in your own appliance to determine what adjustments may be needed!
Other Stew Beef Recipes
Here are a few stew beef recipes from friends:
- Instant Pot Stew Beef
- Stew Meat Chili
- Instant Pot Beef Ramen Bowls
- Slow Cooker Beef Stew and Rice
- The Best Certified Angus Beef Recipes
Here are a few of our family’s favorite meals with meat:
- Crock Pot Bacon Cheeseburger Meatloaf
- No Peek Pork Country Style Ribs in the Crock Pot
- Farmhouse Crock Pot Spaghetti
- Meaty Baked Beans
- Farmhouse Style Chili
- Easy Mexican Casserole
- Crock Pot Swiss Chicken & Stuffing Casserole
- Slow Cooker Applesauce Meatloaf
We hope you enjoy these meals as much as we do!
Printable Crock Pot Stew Meat and Mushrooms in Wine Sauce Recipe
Crock Pot Stew Meat and Mushrooms in Wine Sauce
Ingredients
- 2 pounds stew meat 1″ to 1 1/2″ cubes
- 1/2 cup red wine
- 1 packet onion soup mix
- 1 small can cream of mushroom soup
- 8 – 12 ounces mushrooms quartered
Instructions
- Add a liner to crock pot or grease crock well.
- Mix all ingredients well and spread mixture in an even layer in the crock pot.
- Cook on low for 10 to 13 hours. Serve over noodles, rice or mashed potatoes.
Notes
- Don’t decrease the cooking time – at least 10 hours on low is needed to make a tender meal
- Larger halves or quarters of fresh mushrooms work better since this recipe cooks for so long
- Ensure meat is defrosted before cooking or cook time will need to be increased
- All cooking appliances and conditions are different, so you should test these times and guidelines first in your own appliance to determine what adjustments may be needed!
Equipment
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How many ounces is the can of soup ???
Great question! A small can is 10.5 ounces 🙂
22.6 ounces?? Recipe says small can so I bought the regular size which is 10.65 ounces. Can you clarify please? Thanks!
I got my recipes mixed up. I’m sorry! This does call for a small can which is 10.5 ounces. I hope you enjoy!
Cooking it now. So far so good. The smells r to die for
What kind of red wine would you prefer to
Use for this meal?
We don’t drink a lot of wine, so we tend to use whatever we have on hand. If you find some that you really like please let me know!
Can I substitute the red wine for something else?
Sure! I would try a grape or apple juice. It will change the flavor, but should still taste good. Let me know if you give it a try how it turns out!
Would this work if cooking on High for 5 hours?
With this type of meat, I think it works best to cook it longer and allow time for the tougher parts to really tenderize. If you give it a try on high please do let me know!
This turned out fantastic! Had less stew meat than called for so I added some carrots for the last 3 hrs. Served over eggs noodles & really looking forward to the leftovers today.
So great to hear! Thanks so much for letting us know!
Curious what cut to use if I don’t have stew meat on hand. I have sirloins I could cut up? Would you decrease cooking time?
Great question! Yes, I think the flavors would go well with other cuts of meat, but I haven’t tested them myself. I think other more tender cuts would not take as long to make! Please let me know if you give it a try how it works out 🙂
This was a big hit with the wife. Will definitely be making it again.
Thanks so much for sharing! So glad to hear you love the recipe!
Someone did my shopping for me and picked up stew meat for me instead of meat for stir fry. Since I had just made stew, I looked up another recipe and found this one. The taste was very good but I did not like the texture of stew meat in this dish. I’m going to find a similar recipe or make it again with a different type of meat.
I used stew meat from our last 1/2 cow purchase. The flavors were okay, but the “gravy” was not at all thickened. I removed the beef and mushrooms at the end and thickened the liquid with flour/water, and added a couple of rosemary sprigs. Then I re-added the meat and mushrooms. Served it over polenta.
My mom made something like this growing up. For the person who didn’t feel it was thick enough: my mom tossed the stew meat in flour and salt and pepper, and then seared the cubes quickly before putting them in either a dutch oven or a crockpot. The flour breaks down slowly while it’s all being cooked with a low temp, and thickens the “gravy”. Great recipe to keep on hand – tried it once with pearl onions too….was great.
My new favorite beef stew! Like Alicia mentioned, I flour the meat and then sear. Specifically, I toss the meat in a zip lock bag with 1/4 C flour and some salt and pepper, and sear on two sides. I put this into the slow cooker and then add the soups and wine to the pan, bring to simmer, and then add this to the crockpot. I do this around noon and it is ready before 6 PM. (I put on High until it simmers and then turn to Low.) After about two hours I added 100 g pearl onions.