1can(10.75 ounces) fat-free, low sodium cream of mushroom soup
½cupdry red wine
1envelopedry onion soup mix
Ideal slow cooker size: a 4-Quart.
Heat oil in a nonstick skillet over medium heat.
Season the beef with salt and pepper and then brown it in the skillet, cooking it in 2 to 3 batches so you don't crowd the pan. (Overcrowding the pan will cause the beef to steam instead of brown.)
Place the beef in slow cooker.
Brown the mushrooms, in the same skillet, again cooking them in 2 batches so they aren't crowded in the pan, and add them to the slow cooker.
Add the red wine to the skillet and stir up any browned bits. Stir in the mushroom soup and onion soup mix until the mixture is blended, and then add to the slow cooker.
Give everything a stir to combine.
Cover and cook on LOW for 6 to 8 hours, or until fork-tender.
If time is short, skip the browning and just combine everything in the slow cooker, cover and cook on low for the recommended time.Serving size: about 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Easy Slow Cooker Beef and Mushrooms Recipe
Amount Per Serving (1 cup)
Calories 225Calories from Fat 81
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/lightened-up-easy-slow-cooker-beef-mushrooms-recipe-5-ww-pointsplus/