Easy Slow-Cooker Beef and Bean Stew |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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This is a thick and hearty meal for those who enjoy delicious simplicity. On cold winter days it'll warm both heart and soul as well as your stomach! This is also easily thrown together in the morning and will cook all day in the slow-cooker while you are at work, so that you can have a tasty supper all ready for you when you get home. Serve with cornbread for an excellent combination of flavor. This meal tastes even better reheated the next day! Ingredients:
1 -1 1/2 lb stew beef chunk |
1 (10 1/2 ounce) can campbell's french onion soup |
1 ounce french onion soup mix (with or without mushrooms) |
1 (6 1/2 ounce) can mushroom stems and pieces |
1 (28 ounce) can baked beans (i prefer bush's honey or maple cured bacon) |
garlic powder or fresh garlic, salt and pepper to taste |
Directions:
1. Cut stew beef into small cubes 1/2 to 1 inch in size. Put in bottom of slow cooker.
2. Sprinkle garlic, salt, and pepper to taste on top of beef.
3. Add packet of french onion soup mix and can of mushrooms.
4. Drain around 1/4th of liquid from can of french onion soup, then add the rest to slow cooker.
5. Cook on low heat for 5-6 hours, until beef is quite tender.
6. Use ladle or other implement to drain the majority of the broth from the slow cooker. This is done so that your stew will not be too soupy.
7. Add can of baked beans and cook on low for another hour or until beef falls apart when speared with a fork.
8. Enjoy!
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