Slow Cooker
Slow Cooker Beef Stew III
A traditional beef stew with tender chunks of beef, potatoes, carrots, and peas in a savory gravy. Classic, warm, and satisfying.
Ingredients:
- 4 carrots, chopped
- 2 potatoes, peeled and cubed 1 cup sliced fresh mushrooms 1 onion, chopped
- 3 stalks celery, chopped
- 3 pounds cubed stew meat 1 packet dry onion soup mix
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1 3/4 cups water
Directions:
- Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
- In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
- Add water as needed so that the liquid comes just to the bottom of the meat.
- Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.