Ingredients
– 2 pounds beef stew meat, trimmed and cut into bite-sized pieces
– 1 packet dry onion soup mix (about 1 ounce)
– 1 can (10.5 ounces) of condensed cream of mushroom soup
– 1/4 cup all-purpose flour (for thickening)
– 1/4 cup water
– 2 tablespoons Worcestershire sauce
– Freshly ground black pepper, to taste
Directions
1. Begin by placing the stew meat into your slow cooker.
2. In a medium bowl, whisk together the onion soup mix, condensed cream of mushroom soup, flour, water, and Worcestershire sauce until well combined.
3. Pour this allure of seasonings and liquid over the beef in the slow cooker, making sure to coat the meat evenly.
4. Sprinkle in some freshly ground black pepper to taste, giving it one final, loving stir.
5. Set your slow cooker to low and forget about it for about 8 hours, or switch it to high and cook for about 4-5 hours, until the meat is fork-tender and the flavors have cozied up together beautifully.
6. Give everything a gentle stir before serving. Then, ladle generous helpings of beef and that rich onion gravy over whatever side has caught your fancy.
Variations & Tips
– For households with dietary restrictions, feel free to swap the cream of mushroom soup for a gluten-free or lower-sodium alternative.
– If mushrooms aren’t your thing, cream of celery or chicken soup can fill in admirably.
– Picky eaters in the mix? You can puree the cooked onions from the gravy before serving to mask their texture but keep the flavor.
– Boost the veggie content by throwing in some carrots and peas during the last hour of cooking.
– Not a beef fan? This recipe is quite forgiving, so try it with chicken thighs or pork tenderloin. Just adjust cooking times accordingly.
– Leftovers transform wonderfully into a savory beef pot pie filling for another meal.

Happy slow cooking! This dish is like a warm hug from the inside, ensuring smiles all around your family’s dinner table.