I double this super recipe to feed our family of four so I’m sure to have leftovers to send with my husband to work for lunch. His co-workers tell him he’s lucky to have someone who fixes him such special meals. It’s our secret that it’s really extras from an easy slow cooker dinner!
—Denise Albers, Freeburg, IL
Prep: 5 min. + standing • Cook: 6 hours • Makes: 3 servings
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
2 Tbsp. onion soup mix
2 Tbsp. beef broth
1 Tbsp. quick-cooking tapioca
1 lb. beef stew meat, cut into 1-in. cubes
Hot cooked noodles or mashed potatoes
In a 1 1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.
Per serving: 326 cal., 15g fat (6g sat. fat), 98mg chol., 1220mg sod., 14g carb. (1g sugars, 1g fiber), 31g pro.