No Peek Beef Tips

INGREDIENTS

• two kilos stew meat, reduce into bite-sized pieces
• 1 packet brown gravy mix
• 1 can cream of mushroom soup
• 1 cup water
• 1 packet beefy onion soup combine

Slow Cooker Instructions

1. In a bowl, mix the brown gravy mix, cream of mushroom soup, water, and beefy onion soup mix. Stir properly till the elements are completely mixed.
2. Place the professional stew meat in a greased gradual cooker.
3. Pour the organized combination over the meat, making sure it is evenly distributed.
4. Cover the gradual cooker and prepare dinner on low warmth for 6-8 hours or on high warmness for 3-4 hours. The meat need to emerge as soft and flavorful.
5. Once the cooking time is complete, stir the pork recommendations gently to combine the gravy and serve hot.

1. Preheat the oven to 325°F (165°C).
2. In a bowl, mix the brown gravy mix, cream of mushroom soup, water, and beefy onion soup mix. Stir properly till the substances are completely mixed.
3. Place the pro stew meat in a giant oven-safe casserole dish.
4. Pour the organized combination over the meat, making sure it is evenly distributed.
5. Cover the casserole dish with a lid or aluminum foil, sealing it tightly.
6. Place the dish in the preheated oven and bake for two to two half hours, or till the meat is soft and wholly cooked. You can test the meat for doneness by way of piercing it with a fork. If it without difficulty falls apart, it is ready.
7. Once cooked, get rid of the dish from the oven and cautiously do away with the lid or foil, as steam will escape.
8. Stir the red meat hints gently to combine the gravy and serve hot.

Enjoy.

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