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Ingredients8 h 20 m servings 237
Original recipe yields 6 servings
- Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until browned on all sides, 7 to 10 minutes. Transfer beef to a slow cooker.
- Pour cream of mushroom soup, cream of celery soup, golden mushroom soup, French onion soup over beef.
- Cook on Low for 8 hours.
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- Cook's Note:
- The stew will thicken slightly as it cools, however you can add some flour or cornstarch if you'd like it thicker.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 237 calories; 11.8 15.3 17.3 49 1532 Full nutrition