Ingredients

The following ingredients have 7 Servings
  • 2 pound(s) beef stew meat, frozen
  • 1 package(s) dry onion soup mix
  • 2 can(s) cream of mushroom soup, 10.5 oz each
  • 1 can(s) cream of chicken soup, 10.5 oz
  • 1 teaspoon(s) minced garlic
  • 1 medium onion, sliced medium thickness
  • 1 pound(s) sliced mushrooms
  • 1/2 teaspoon(s) Herbs de Provence
  • 1/2 teaspoon(s) celery salt
  • - garlic salt & black pepper, to taste
  • 1 teaspoon(s) Better than Bouillon beef base
  • 1 cup(s) water

Instruction

  • Place sliced onions in the bottom of a Crock Pot.
  • Season frozen stew meat with garlic salt and black pepper to taste. Place on top of onions. (I put my stew meat in a quart freezer bag before freezing, so it would fit in my round Crock Pot frozen.)
  • Stir together remaining ingredients, except mushrooms.
  • Pour over meat. Cover. Cook on low for 8-10 hours.
  • In the last hour, add mushrooms. Cook until mushrooms are done. Serve over wide egg noodles, rice or mashed potatoes. We had noodles.