Ingredients:
2 lbs. Stew meat
2 10 3/4 oz. cans of Cream of Mushroom Soup
2 6 oz. cans of mushroom buttons and pieces, drained (1 if you prefer)
2 cans of water
1 cup of Carrots cut in short sticks
2 Medium sized white baking potatoes peeled and cut in bite sized pieces
6 scallions cut thinly including some of the green blade
4 beef boullion cubes
Salt and Cracked Pepper
Directions:
Turn the crockpot on high to start heating. Cook stew meat in a covered frying pan until no longer pink, but don't overcook. Put meat AND it's juices in the crock pot, add Cream of Mushroom Soup, onions, and mushroom buttons. Add 2 cans of water and 4 beef boullion cubes to the pan and return to a boil, reduce heat and stir until the cubes dissolve.
Pour pan liquids into crock pot, sprinkle with kosher salt & cracked pepper, mix and cover, let cook on high 2 hrs or more.
Prepare carrots and potatoes and add to the crockpot 4 to 6 hrs before serving. Mix well and cover. Turn heat to low.
For a soupier stew, increase water to 4 cans.
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