Recipe from Magnolia Table, a collection of recipes by Joanna Gaines.

 

These cold winter days call for comfort food! Crockpot recipes are a busy mom’s best friend. This one is simple and delicious.  Pair with a hearty cabernet and some comfy socks. Sundays are for family…our happy place.

 

 

 

Ingredients:

  • 1 10.5 ounce can condensed cream of mushroom soup
  • 1 one ounce package onion soup mix
  • 1/2 cup dry sherry (optional)
  • 2 pounds lean stew beef, cut into 2 inch cubes
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces cremini or baby bella mushrooms trimmed, and cut int to 1/2-inch-thick-slices (about 2 1/2 cups), or one 4 ounce can sliced mushrooms, drained.

 

Directions:

  1. In a slow cooker, combine the cream of mushroom soup and onion soup mix.  If using sherry add it along with 1/3 cup water; if not using sherry, add 2/3 cup water. Whisk together until well combined.
  2. Season the beef with the pepper. Add it to the slow cooker along with the mushrooms and stir to coat.
  3. Cover and cook on low 8 hours, until the beef is tender.
  4. Serve hot with your choice of side.

The recipe suggests serving with saffron rice. I am undecided whether I am going to make parmesan mashed potatoes or egg noodles. YUM!  Also I added some chopped spinach just to throw in another veggie. I chop it up because I tell my non-eating-veggie husband that it’s parsley. Don’t judge me.

 

 

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