Adapted from www.selfproclaimedfoodie.com
Stew meat is a very under-rated cut. When you want comfort food…it should be the top of your list.
I found some stew meat that needed to be used and went on a search for recipes to try. I found this one, and it was a HIT with the whole family.
Ingredients
- 1 tablespoon olive oil
- 1 pound County Line Meats beef stew meat cut into one inch pieces
- 22 ounces cream of mushroom soup
- 2 tablespoon onion dip mix
- 1 cup beef broth more if needed, see instructions below
- 8 ounces egg noodles
- 1 tablespoon salt for cooking the noodles
Instructions
SLOW COOKER DIRECTIONS
- Add 1 tablespoon olive oil to heavy bottom pan. Put 1/2 of stew meat in and brown. Turn only once and remove from the pan.
- Transfer to slow cooker with remaining ingredients (not the egg noodles which will need to be cooked separately).
- Cover and cook on high for 2 hours or low (recommended) for 6-8 hours.
- When done, stir in the drained cooked noodles.