Cubed beef stew meat cooked low and slow with cream of mushroom soup, brown gravy mix and onion soup mix until tender. Make it in a slow cooker or a covered dish in the oven.
Author:Dorothy Miller
Ingredients
Scale
2 pounds cubed beef stew meat
1 packet brown gravy (0.87 oz)
1 can cream of mushroom soup (10.5 oz)
1 can water (use the cream of mushroom soup can)
1 envelope Beefy Onion Soup Mix (1.25 oz)
salt & pepper to taste (optional)
Instructions
Slow cooker method: Place the beef in the slow cooker.
In a medium bowl, whisk together the cream of mushroom soup, 1 can of water (measured in the empty soup can), the brown gravy mix and the onion soup mix. Pour it over the beef and stir to coat.
Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours, without lifting the lid, until the beef is tender.
Oven method: Preheat the oven to 300°F (150°C). Place the beef in a Dutch oven or a baking dish with a tight-fitting lid.
Whisk together the soup, water, gravy mix and onion soup mix as above, pour over the beef and stir to coat.
Cover tightly with the lid or with foil and bake for 3 hours without opening, until the beef is tender.
For either method, stir the beef tips, taste the gravy, and season with salt and pepper only if needed. Serve hot.