*This recipe uses a seasoning blend (My Favorite Roast Seasoning Blend) found in the eCookbook, Mix it / Store it / Make it ~ Entrees and Seasonings. Click here to purchase and make the seasoning for your pantry!
5 tablespoons My Favorite Roast Seasoning
2 pounds stew meat, cubed
10.75 oz can cream of mushroom soup
4 oz can of sliced mushrooms, undrained
1/2 cup red cooking wine
12 oz package egg noodles
- Place all ingredients except egg noodles into a 6 quart slow cooker.
- Cook on low for up to 8 hours or high for up to 6 hours. It is ready when beef is fork tender.
- Serve over cooked egg noodles.
Serves up to 6
Fill the Freezer: Dinner's in the Bag!
If making this for dinner tonight, plan ahead and make several to put in the freezer. It's a perfect meal pull out and serve to family or guests. Put all ingredients into a gallon sized ziptop freezer bag, seal and smoosh to combine. Mark the bag with the date and name of the recipe. Be sure to remove all air from the bag before sealing so that it will lay flat in your freezer and not take up too much space. When ready to prepare, thaw just enough to remove from the bag and put into a slow cooker. Follow same cook times as in original recipe.
Get the Kids Cooking:
Making frozen meals in a bag is a great time to get the kids involved. They can fill bags, squish bags or even label bags if old enough. Line up the supplies and let them help!
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