Ingredients
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (Low) or 4 hours (High)
- Total Time: 7 hours 15 minutes
- Servings: 6 servings
- Course: Main Course
- Cuisine: American Comfort Food
- Heat/Intensity Level: Low & Steady. Slow cooking allows collagen in the beef to break down gently without boiling or toughening the meat.
Ingredients
- 2.5 lbs Beef Stew Meat (or sirloin tips / beef chuck roast cut into 1.5-inch cubes)
- 1 packet (1 oz) Dry Onion Soup Mix
- 2 cans (10.5 oz each) Cream of Mushroom Soup (condensed)
- 8 oz Fresh Brown Cremini or Button Mushrooms , sliced
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Instructions
- Trim any excess hard fat from the beef stew meat and pat the cubes dry with paper towels. Slice the fresh mushrooms into thick 1/4-inch slices so they retain structure during the long cook.
- Place the beef cubes and sliced fresh mushrooms into the insert of a 6-quart slow cooker. In a separate bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and 1/2 cup of water or beef broth until smooth. Pour the mixture over the beef and mushrooms, tossing gently to ensure every piece is evenly coated.
- Cover with the lid and set the slow cooker to LOW for 7 to 8 hours (recommended for peak tenderness) or HIGH for 4 hours . Avoid lifting the lid during the first 6 hours to retain heat and moisture.
- Once the cooking cycle is complete, carefully remove the lid. Stir gently; the beef should shred easily with a fork and the sauce will have transformed into a rich, dark gravy. Taste and adjust seasoning with cracked black pepper if desired.
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Nutrition
Calories: 385 kcal — · Protein: 42 g 84% · Fat: 18 g 23% · Carbohydrates: 12 g 4% Dietary · Saturated Fat: 7 g 35% · Fiber: 1.5 g 5% · Sugar: 2 g — · Sodium: 890 mg 39%
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