Ingredients :
- 2 pounds beef stew meat, trimmed and cut into bite-sized pieces
- 1 packet dry onion soup mix (about 1 ounce)
- 1 can (10.5 ounces) of condensed cream of mushroom soup
- 1/4 cup all-purpose flour (for thickening)
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- Freshly ground black pepper, to taste
Directions
- Begin by placing the stew meat into your slow cooker.
- In a medium bowl, whisk together the onion soup mix, condensed cream of mushroom soup, flour, water, and
- Worcestershire sauce until well combined.
- Pour this allure of seasonings and liquid over the beef in the slow cooker, making sure to coat the meat evenly.
- Sprinkle in some freshly ground black pepper to taste, giving it one final, loving stir.
- Set your slow cooker to low and forget about it for about 8 hours, or switch it to high and cook for about 4-5 hours, until the meat is fork-tender and the flavors have cozied up together beautifully.
- Give everything a gentle stir before serving. Then, ladle generous helpings of beef and that rich onion gravy over whatever side has caught your fancy.
Variations & Tips
- For households with dietary restrictions, feel free to swap the cream of mushroom soup for a gluten-free or lower-sodium alternative.
- If mushrooms aren’t your thing, cream of celery or chicken soup can fill in admirably.
- Picky eaters in the mix? You can puree the cooked onions from the gravy before serving to mask their texture but keep the flavor.
- Boost the veggie content by throwing in some carrots and peas during the last hour of cooking.
- Not a beef fan? This recipe is quite forgiving, so try it with chicken thighs or pork tenderloin. Just adjust cooking times accordingly.
- Leftovers transform wonderfully into a savory beef pot pie filling for another meal.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!