Ingredients
1 1/2 lbs beef stew meat, or chuck roast cubed
1 1/2 teaspoons lemon pepper
1 package dry onion soup mix
1 can cream of mushroom soup
14 oz can low sodium beef broth
2 tablespoons butter
3 tablespoons flour
How to make it
Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours.
Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.
[irp posts=”21248″ name=”MEXICAN CASSEROLE”]
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