Being the true late bloomer that I am, (if you even consider me "blooming"), after few decades of existence, I finally discovered the magic of a slow cooker, better yet, the existence of a slow cooker.
It's pathetic but I do feel like crying over spilled milk here. Years (well not really) of slaving trying to really nail good stews, casseroles and what-not (baloney!), only to discover that I wasn't really being efficient with everything! IT HURTS to realize, I got duped!
Tip 1: Just follow the instruction to the tee.
Tip 2: Don't hover around the cooker, do something productive! This is the whole point of our journey, I help you improve your laziness in the kitchen so you can do something else with your family...
1 kilo cubed beef stew meat / rib eye / chuck or whichever part you fancy
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken and mushroom soup
1 cup chopped onion
2 tablespoon Worcestershire sauce
1/2 cup water
1 beef buillon cube
8 ounces cream cheese
1 packet of onion soup mix
1 packet/box of button mushroom (around 10 medium), quartered
Dollop of sour cream
1 teaspoon salt
1/2 teaspoon pepper, ground
Preparation Time: 10 minutes
Cooking Time: 8 hours on Low Setting, or on High Setting for about 5 hours.
In a slow cooker, combine everything except sour cream, cream cheese and button mushroom.
Half an hour before the end of cooking time, saute your button mushrooms in butter before adding it to the rest of the ingredients in the cooker.
Stir in cream cheese and dollop of sour cream just before serving.