The slow cooker does all the work for this tasty beef stew. Diced beef is placed in a slow cooker and mixed with a packet of au jus mix, a packet of dry onion soup mix, water plus cans cream of mushroom soup and golden mushroom soup. After cooking for several hours frozen egg noodles are added in the last hour of cooking. The seasoning packets and soups add a lot of flavor with no extra work from you.
Course
Entree
Prep Time10minutes
Cook Time8hours
Servings6people
Ingredients
2lbsbeef roast or beef tips
1cancream of mushroom soup
1cangolden mushroom soup
1packetAu Jus Gravy Mix
1packetbeefy onion soup mix
1tbspkitchen bouquet browning and seasoning sauce
12– 16 oz package frozen egg noodlessuch as Reames
1large can sliced mushrooms
Instructions
Spray the inside of a slow cooker.
Dice up the meat and toss in the slow cooker. (with fresh mushrooms)
Mix the canned soups, soup mix and gravy mix with 4 cups of water. (sub beef stock)
Pour soup mix over the beef.
Cover and cook on LOW 6 to 8 hours.
Then turn slow cooker to HIGH. Add seasoning sauce, mushrooms (if using canned) and noodles.
Stir and press the noodles down under the liquid.
Cover and cook on HIGH 30 to 90 minutes more.
Recipe Notes
Sear the meat before placing in slow cooker. I use fresh mushrooms instead of canned. If using fresh mushrooms add to slow cooker with beef in the first step.