Donna Neiter Wausau, WI

Prep. Time: 20 Minutes
Cooking Time: 6–8 Hours

Ingredients

  • 10¾-oz. can cream of mushroom soup
  • 1 Tbsp. dry onion soup mix
  • 2 Tbsp. beef bouillon granules
  • 1 Tbsp. quick-cooking tapioca
  • 1 lb. beef stew meat, cut into 1-inch cubes

Ideal Slow Cooker Size: 3-Quart

Method

  1. Spray the interior of the cooker with cooking spray.
  2. In the slow cooker, combine soup, soup mix, bouillon, and tapioca. Let stand 15 minutes.
  3. Stir in beef.
  4. Cover and cook on Low 6–8 hours, or until meat is tender but not dry.

Variation

Add 2–3 Tbsp. chopped onions, ½ cup sliced fresh mushrooms, and/or ¼ tsp. pepper to the mixture in Step 2.

Rosemarie Fitzgerald Gibsonia, PA

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