2 lbs beef stew meat
1 (10.75 oz) can condensed cream of mushroom soup
1 (.88 oz) packet brown gravy mix – some packets range to 1 oz, and that’s still ok to use
1 cup beef broth
1 small onion, diced ( about ⅓ cup)
1-2 cloves of garlic minced
1 Tablespoon cornstarch, mixed with 1 Tablespoon water (you can also use 2TB of flour with ¼ cup water)
Egg noodles or mashed potatoes, prepared.
- In a medium bowl, combine cream of mushroom soup, gravy mix, beef broth, onion and garlic. Whisk together. It’s ok if it’s a little lumpy, while it’s cooking in the slow cooker, the lumps will mix in.
- Place your stew meat into a 4 quart crock-pot. Pour gravy mixture over beef and gently stir to combine. Cook covered on LOW for 7 hours. Once done cooking, remove beef with a slotted spoon and set aside. Stir in cornstarch/water mixture (this will thicken up the gravy.) Replace beef back into crock-pot and continue cooking for 5 more minutes while gravy thickens.
- Serve over egg noodles or mashed potatoes.