This is very easy to make (but aren’t all crock pot recipes easy to make?), and very good. The beef got a little dry during cooking, but other than that, we loved it.
2 lbs. beef for stew, cut into 1-inch cubes
4 0z. can of mushrooms
1 envelope dry onion soup mix
1/3 cup red wine
1 can cream of mushroom soup
Combine all ingredients in crock pot. Cook on low for 8-12 hours. We cooked ours on low for 10 hours. The beef was a little dry, so I would suggest keeping it closer to 8 hours. Serve over egg noodles.
Note: We did not brown the beef before putting it in the crock pot. According to my cookbook, browning the beef is not necessary, but is suggested if you have time. It enhances the flavor and appearance of the stew.