Slow Cooker Beef Stew and Rice
Ingredients
- 2 pounds beef stew meat or chuck roast cut into 1 inch pieces
- 1-10 3/4 ounce can cheddar cheese soup
- 1-10 3/4 ounce can cream of celery soup
- 1- 10 3/4 ouncecan cream of chicken soup
- Rice whichever brand your prefer. cook according to package directions.
Instructions
- Stovetop version
- Preheat oven to 350 degrees
- Place thawed stew meat in a baking pan.
- Evenly spread the cream of celery, cream of chicken, and cheddar cheese soups over the stew meat.
- Bake for 3 hours, stirring every hour to prevent meat from sticking to bottom of the pan
Slow Cooker version
- Place stew meat in bottom of a slow cooker with a 1/2 Cup water
- Cook on low for 6 hours.
- After six hours, drain liquid then top stew meat with cream of celery, cream of chicken, and cheddar cheese soup.
- Cook on low for an additional 2 hours.
- Serve over rice. (cook according to package directions.)