Quick, easy, delicious slow-cooker beef stew. It’s not a hugely exact recipe, but I’ll do my best!
- 2 lbs of stew meat (or 2 lbs of cheap beef roast, cut in chunks)
- 1/2 lb mushrooms – I usually use cremini or shitake – cut into chunks
- 1/2 lb carrots – cut into slices. Or a bag of carrot slices or baby carrots
- 1 can cream of mushroom soup (not low fat)
- 1 envelope Beefy Onion Soup Mix
- 1/4-1/2 cup whiskey or red wine (or water)
- 1 tsp thyme
Dump the mushroom soup, the soup mix, the thyme, and the whiskey in the slow cooker. Stir it up until it’s all evenly blended, then add everything else. Stir to combine and cook for 4-6 hrs on high, 8+ hrs on low, or until the meat is tender. The resulting stew will be thin, so if you want to thicken it, make a slurry of a few teaspoons of cornstarch in a little water and add that right into the hot stew – it’ll thicken up quick!
I serve this either over rice or over slightly smashed red potatoes.