The Perfect Beef Stew

How many times can I use the chilly weather to justify indulging in some mad carbs and starches? I guess we will see, won't we.

Tonight is beef stew night...as will likely be tomorrow night, and the night after that. If you have made ANY of my recipes, you would certainly know that my portions are large, but leftovers are budget friendly, and if the food is yummy, it deserves an encore, right?

Serve this stew piping hot over some rice or egg noodles.

Also, as always, make it your own. This is a user friendly recipe, as in, use what ever you have in your kitchen. It's food, not rocket science:)

Beef Stew

1.5 lbs. Chopped Stew Meat
1 Large Yellow Onion
2 lbs. Fingerling Potatoes (Sub with WHATEVER potato you have! 4-5 cubed baking potatoes would be fine!)
1 large bag of Mini Carrots
1 small container of Button Mushrooms
1 can Tomato Soup
1 can Golden Mushroom
Milk
Kosher Salt
Fresh Ground Pepper

1. Heat large crock pot to high.

2. Throw in chopped stew meat, carrots, diced onion and potatoes, sliced mushrooms. Season with salt and pepper

3. In a separate bowl, mix entire can of tomato soup, cream a mushroom, and add a can full of milk. Wisk together, and pour over meat and veggies.

4. Cook on high all day (6+ hours-ish), then turn to low until ready to eat.

5. Enjoy over egg noodles or white rice.