It’s 5 p.m. on Monday night and I’m just sitting down to let you know what we’re having for dinner. Ugh. It’s my promise this year to let you know every Monday what we’re eating at our house in the hopes of helping you feed your crew.
Monday is always a big catch-up day for me so I love anything that I can put in the crockpot first-thing in the morning. In the winter, beef stew is a start-of-the-week fave. This is one of the easiest things I “cook” and it makes our house smell amazing! Here’s what you’ll need.
- 2-3 lbs. of pot roast depending on the size of your crew
- 2 cans of Campbell’s French Onion Soup
- 2 cans of Golden Mushroom Soup
- 2 cloves of minced garlic
- Salt and pepper to taste
- Sprinkle parsley and parmesan cheese on top
Place all in slowcooker and cook on high for six to eight hours. The meat will be super tender and will shred with a fork. I serve this stew over the No Yolks extra broad noodles with a nice green vegetable on the side. This dinner is the definition of comfort food. Enjoy! xo
P.S. For those who know I’m doing the Arbonne 30-day challenge, I will eat the stew, minus the noodles, for dinner. It’s not quite following the Arbonne rules, but it works for me!
Photo and recipe adapted from The Chunky Chef.