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
Preparation
- 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.
Happy slow cooking! This dish is like a warm hug from the inside, ensuring smiles all around your family’s dinner table.