Hearty Beef & Mushroom Stew

Grubilicious Contributor: Stacy McCarty

2 T. olive oil
2 lbs. beef stew meat, cut into 1-inch cubes
1 t. garlic powder
1 t. pepper
1 (10 oz) package white mushrooms, quartered
1 large onion, sliced
1 red bell pepper. large dice
2 T. dijon mustard
2 cans cream of mushroom soup
2 T. Worchestershire sauce

1. Heat large skller over medium heat. Add olive oil and swirl bottom to coat. Add beef, and season with garlic powder and pepper. Brown beef on all sides. Remove from pan, draining fat.

2. Place mushrooms, onion, and red peppers at the bottom of the slow-cooker. Add browned meat to top of the veggies. Mix in a large bowl, mustard, soup, and worchestershire sauce. Pour the soup mixture over the beef and veggies in the slow cooker.

3. Cover and put the slow cooker on high. Cook for 6-8 hours, making sure not to lift the cover as it will add additional cooking time.

4. Serve over egg noodles.