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- 2 lbs. stew meat, cut into bite-sized pieces.
- 1 package brown sauce mix.
- 1 can cream of mushroom soup.
- 1 cup water.
- 1 package beef onion soup mix.
Slow Cooker Instructions:
In a bowl, combine brown sauce mix, cream of mushroom soup, water, and beef onion soup mix. Stir until well combined.
Place seasoned stew meat in a buttered slow cooker.
Pour the prepared mixture over the meat, making sure to distribute it evenly.
Cover the pot and cook on low for 6-8 hours or on high for 3-4 hours. The meat should be tender and flavorful.
Once the cooking time is up, gently fluff the edges of the meat to mix the sauce, then serve hot.
Oven Instructions:
Preheat oven to 325°F (165°C).
In a bowl, combine the brown sauce mixture, cream of mushroom soup, water, and beef onion soup mixture. Stir until well combined.
Place the seasoned stew meat in a large oven-safe casserole dish.
Pour the prepared mixture over the meat, making sure to distribute it evenly.
Cover the dish with a lid or foil, and seal tightly.
Place the dish in the preheated oven and bake for 2 to 2 1/2 hours, or until the meat is cooked through. You can check if the meat is done by piercing it with a fork. If it comes apart easily, it is ready.
After cooking, remove the dish from the oven and carefully remove the lid or foil, as steam will escape.
Gently stir the edges of the meat to mix the sauce, then serve hot.
Serve the beef edges over rice, pasta, or mashed potatoes for a delicious meal.