Variations & Tips
For a deeper flavor, you can brown the beef chunks in a hot skillet with a tablespoon of oil before adding them to the slow cooker, though it isn’t necessary for tenderness. If you prefer, substitute one can of cream of mushroom soup with cream of celery or cream of chicken for a slightly different but still comforting gravy. For a stronger mushroom flavor, add an extra handful of sliced mushrooms or use baby bellas instead of white button mushrooms. If you like a little tang, stir in 1 to 2 tablespoons of Worcestershire sauce along with the soup mixture (this will add a fifth ingredient but won’t hurt the recipe if you choose to use it).
Beef chunks browning in a skillet before going into the slow cooker
Beef chunks browning in a skillet before going into the slow cooker
To stretch the meal for a bigger family, add a bag of frozen mixed vegetables during the last hour of cooking. For a lower-sodium version, look for reduced-sodium soup and reduced-sodium onion soup mix, and taste before adding any extra salt.
Food safety tips: Always start with fresh, cold beef and keep it refrigerated until you’re ready to cook. Do not cook this recipe on the WARM setting; use LOW or HIGH only. Make sure the beef reaches a safe internal temperature of at least 145°F, though in practice it will be much higher and very tender after several hours on LOW. Refrigerate leftovers within 2 hours of serving, store in a covered container in the refrigerator for up to 3 to 4 days, and reheat gently until steaming hot before eating. Avoid leaving the slow cooker on the “Keep Warm” setting for more than 4 hours after the cooking time has ended to maintain best quality and safety.
