I’ve broken up with salad this winter. And gazpacho. And Dippin’ Dots.
You know, like, cold foods.
I’m only eating hot foods covered in sauce, with some kind of starch involved. Maybe some meats with some veggies chopped up, all mixed together… stew. I’m describing stew.
The best part about Beef Stew night is that if I make enough, tomorrow can be beef stew night, too!
We usually eat this over rice or egg noodles.
Stew meat, Tomato soup, Golden Mushroom soup, baby carrots, potatoes, an onion, milk, and salt and pepper.
Dice up the potatoes and onion into chunks.
I really love using Yukon Gold potatoes for this, but really, whatever you have is fine.
ALL POTATOES ARE GOOD POTATOES.
First, toss in the onions. I like putting the onions under the meat, I feel like it gives it more flavor.
I have zero scientific proof of that being factual.
Then add your stew meat and season with salt and pepper.
As you can see from the photo, I do this part really well.
I love salt. I’m basically a deer in need of a salt lick.
The stew sauce is made by combining the tomato soup, golden mushroom soup, and a cup of milk. Just whisk it all together.
Add the potatoes and carrots, and then cover it all in the sauce.
Cook on low 6ish or so hours, until the carrots are soft.
- 1.5 lbs. Chopped Stew Meat
- 1 Large Yellow Onion
- 4-5 cubed Yukon Gold Potatoes
- 24 oz Baby Carrots
- 1 can Tomato Soup
- 1 can Golden Mushroom
- 1 cup Milk
- Salt & Pepper
- Dice onion and potatoes into large chunks.
- Add onion and stew meat to crockpot, season with salt and pepper.
- Add the carrots and potatoes to the crock pot.
- In a separate bowl, add can of Tomato soup, Golden Mushroom soup, and milk. Whisk together and pour over the stew in crockpot.
- Cook on low 6 hours, or until carrots are soft and the meat is cooked.
- Serve over rice or egg noodles.