Recipe by B's Kitchen
"Easy, melt in your mouth onion-buttery beef from your slow cooker! Serve over cooked egg noodles."
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cubed beef stew meat
1 (1 ounce) envelope
dry onion soup mix
I've made this twice now. The first time I followed the recipe to the letter and found it decent but knew the recipe had potential with a little tweaking. The second time, I did the following things to snaz it up: seasoned the beef with kosher salt, fresh cracked pepper, and garlic powder, browned the beef before adding it to the slow cooker, sauted 2 cups sliced mixed mushrooms and 1 onion sliced in the beef drippings before adding them to the slow cooker, deglazed the pan with 1/2 cup of red wine and added that also to the slow cooker, used 1/2 unsalted and 1/2 salted butter and then used low-salt soup mix to avoid all the saltiness. I serve it over either egg noodles or mashed potatoes. It is now much requested in my house.
Followed recipe exactly, wasn't bad but wasn't great. Will be using leftovers to make a soup.
5+++++!! Great flavor - this is the second time I've made it and the first time was exactly as written and it was great that way. After reading other reviews I decided to do a bit of tampering - browning beef first, adding mushrooms, garlic and onions and a bit of red wine. Oh my! It's even better. Also towards the end I added a packet of beef gravy to thicken it up. Was lovely over mashed potatoes. Will be making this again...and again...and... : )
What a FANTASTIC treat!! Made the house smell divine!!! I used a 1.5 lb London broil (cut into cubes) and 3/4 cup butter, added a 4-oz can of unsalted mushroom pieces, and one finely chopped leek, and the one envelope of dry onion soup mix - like the recipe states. Served over white rice and with minted peas on the side. This was the most tender beef I've ever had!!!
This was so good! I followed the recipe and added 1/2 chopped onion, 1 garlic clove diced, I browned the meat with seasoning (Adobo) and Worcestershire sauce. De-lish! Definitely a keeper and so EASY to make!
This is a great recipe. I make this often, and it disappears fast. I sometimes use a beef roast and after it is done cooking, shred the beef, put it back in the crock pot with all the "gravy" and let it simmer for about another 5 minutes. This makes it extra moist, when sometimes in a crock pot the portion of meat not submerged in liquid can get over cooked. I serve mine over my whipped potatoes. I am not a potato eater, but I will eat them with this wonderful beef on top. Great recipe!
I did it like others, cut the butter to 1.4 cup, but floured the beef with about seasoned flour, cumin, garlic, dash of nutmeg and a little all saltfree table seasoning, then browned it off in a little olive oil and then used one large onion diced and sweated in the beef pan, then diced mushrooms, 1 cup of burgandy wine to deglaze the pan and all into the slow cooker with some worchester a little more garlic spice and some pepper, then a packet of brown gravy mix and 1/cup of water.. Lovely easy quick sort of beef burgandy flavor. Serving it with some mash potatos..and fresh peas.
Wonderful recipe - I made it "as is", but I used a packet of Roasted Garlic Onion Soup mix instead...
I served it over a bed of Jasmine Rice - and it was a HUGE hit!
I am REALLY looking forward to making this one again :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 311
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