Here is a very easy recipe that I like to make in the cooler months.
Here is what you’ll need:
- 1 pound cubed beef stew meet
- 1 can golden mushroom soup
- 1/2 cup chopped onion (I use less)
- 1 T. Worcestershire sauce
- 1/4 cup water (I just use a bit of water and rinse the soup can.)
- 1 T Flax seed (optional)
- 4 ounces cream cheese
In the slow cooker, add the meat, soup, onion, Worcestershire sauce, and water. I use less onion because, while I love onions and could eat them for breakfast, lunch and dinner, Dan doesn’t really like them. But I do think some are needed for flavor in this recipe, so I do sneak some in. I am sure to cut the onion into really tiny pieces, so Dan won’t see the onion. Dan, if you are reading, I am just kidding about putting onion in there. I wouldn’t really do this, sweetie, just trying to make my post interesting!
I don’t even stir the ingredients up, just dump it in there, put the slow cooker on low and then go about living life. I like to let it cook for at least 7 hours. The meat will likely be done before 7 hours, but the extra time really tenderizes the stew meet.
I also add 1 T flax seed to the mixture as I am trying to sneak this healthy food into our diet. The addition of 1 T flax seed doesn’t make any significant difference in taste or texture. Ha ha, Dan. I am just kidding again! I wouldn’t do this to you. I am such a card!
Right before eating, I cut the 4 ounces of cream cheese into several pieces, put it into the slow cooker, and let it melt. At this point, I do stir everything up.
Of course, you also have to cook the pasta right before serving. I like flat egg noodles best, but I’ll use any pasta leftover in the cabinet.
Serve the stew mixture over the pasta. We add a side salad, vegetable or fruit, just to round things out a bit. After all, we want to eat healthy. Right, Dan?