When the temperature heats up, most people put their slow cookers away. For me, its the opposite! I love using my slow cooker to prepare meals during the hotter months because the old trusty appliance is a great way to get a meal on the table quickly and easily without heating up the entire kitchen.
|Beef stew meat||2 Pound|
|Canned cream of mushroom soup||11 Ounce (1 can)|
|Brown gravy mix||2 Ounce (1 packet, see notes)|
|Beef bullion cube||1|
|Water||1 Cup (16 tbs)|
|Onion||1 Small , chop|
|Cooked white rice||500 Gram (for serving)|
1.Combine the ingredients in the bowl of a 4-quart slow cooker and mix to combine. Cook covered on low for 7 to 8 hours.
2.Serve over hot white rice.
If you can't find the larger packet of brown gravy mix (one that makes 2 cups of gravy) then you can use two smaller packets.