Slow Cooker Beef Stew III
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"Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with Italian bread."
Original recipe yield: 6 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 24 Hours
- Ready In:
- 1 Day 10 Minutes
- Servings:
- 6
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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
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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.
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