This is a great recipe for a busy day. It takes 15 minutes in the morning to throw together, 15 minutes to make the noodles when you’re back in the kitchen, and then serve it up! It’s company good, but family easy. 🙂
The meat and sauce freeze well, too.
Servings: 6-8Prep Time: 15 minutes Cook Time: 8-10 hours
3 lbs. beef stew meat or chuck roast cut into stew sized chunks
22 oz. cream of mushroom soup (or 2 cans)
11 oz. cream of celery soup (or 1 can)
1 envelope onion soup mix or homemade equivalent
8 oz. red wine–drinking, not cooking, but nothing fancy
2 lbs. egg noodles
Place stew meat in the slow cooker (no need to brown it.) Add cream soups, onion soup mix, wine–this WILL make your stew turn purple, no worries–and optional mushrooms and chopped onion. Stir, then cook on low for 8-10 hours. If the sauce is too thin, add 2 tablespoons of flour dissolved in 1/3 cup of water and let it sit with the lid off while you cook the noodles. Serve over cooked egg noodles.
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