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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 10 |
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Served over noodles, this fantastic supper from Cheryl Sindergard showcases tender chunks of savory beef stew meat. The Plover, Iowa cook uses canned soups and onion soup mix to make the mouthwatering gravy. With a green salad and crusty bread, dinner is complete.&$151;Cheryl Sindergard, Plover, Iowa Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
3 pounds beef stew meat, cut into 1-inch cubes |
3 tablespoons canola oil |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1-1/3 cups milk |
1 envelope onion soup mix |
hot cooked noodles or mashed potatoes |
Directions:
1. Place flour in a large resealable plastic bag; add beef and toss to coat. In a skillet, brown beef in oil.
2. Transfer beef to a 5-qt. slow cooker. Stir in the soups, milk and soup mix. Cover and cook on low for 7-8 hours or until the meat is tender. Serve with noodles or potatoes. Yield: 10-12 servings.
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