2 pounds.

Of beef stew meat.

Condensed mushroom soup cream, I used one medium can.

Brown gravy mix, you’ll need one packet.

Beef broth, I used one cup.

A small-sized onion, diced.

2 cloves.

Of garlic, minced.

One large spoon.

Of cornstarch mixed with a spoon of water.


Stage 1:Consolidate the mushroom soup cream, with sauce blend, hamburger stock, diced onion, and minced garlic in a medium-sized blending bowl.

Stage 2:Consolidate all fixings together, It’s OK on the off chance that the combination is a piece knotty; as it cooks in the sluggish cooker, the bumps will break up and the blend will be smooth.

Stage 3:Put the stew meat in a 4-quart slow cooker and set it on low. Pour the sauce combination over the steak and tenderly combine everything as one.

Stage 4:Cook for seven hours on LOW with the top on. When the meat is finished cooking, take it from the container utilizing an opened spoon and set it to the side.

Stage 5:Integrate the cornstarch/water combination into the stock by mixing it in, this will thicken up the sauce.

Stage 6:Supplant the meat back into the stewing pot and stew for an additional 5 minutes, or until the sauce has thickened fairly.

Stage 7:Serve it with egg noodles, cooked rice, or pureed potatoes, it makes an ideal fixing.Formula TIPS:It is significant not to pack the dish, since this might bring about the meat steaming instead of searing appropriately. Cook the meat in groups if important to keep the pieces from being excessively near one another while carmelizing.I’ll some of the time add cut mushrooms to the onions while I’m causing earthy colored sauce since they to loan a wonderful taste to the sauce.A drop of weighty cream might be added to the sauce to upgrade its lavishness significantly more.

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