1. Layer in Slow Cooker
- Place beef cubes in the bottom of the slow cooker.
- Scatter mushrooms over top.
- Sprinkle onion soup mix evenly across the surface.
- Pour beef broth or water around the edges.
- Do not stir.
2. Cook Low & Slow
- Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours), until beef is fork-tender.
3. Optional Finishing Touches
- Skim excess fat if desired.
- For thicker gravy: Mix 1 tbsp cornstarch + 2 tbsp cold water; stir into cooker. Cook uncovered on HIGH 15–20 minutes.
- Garnish with fresh parsley or cracked black pepper.
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Serving Suggestions
- 🥔 Classic pairings:
- Creamy mashed potatoes, buttered egg noodles, or fluffy white rice
- 🥦 With sides:
- Steamed green beans, peas, or roasted carrots
- 🍷 Drink pairings:
- Iced tea, lager beer, or light red wine
Make-Ahead & Storage Tips
- Fridge: Keeps up to 4 days—flavor deepens overnight!
- Freeze: Freeze in portions up to 3 months. Thaw and reheat gently.
- Prep ahead: Cube beef and slice mushrooms morning-of; store in fridge.
