This dish is perfect for those of you who are tasked with preparing the main portion of the Thanksgiving meal and have folks visiting too! You know your peeps be hungry, prevent the “hangries” by preparing this set it and forget it crockpot meal. I suggest cooking it overnight.

Disclaimer: I had all the ingredients except the green pepper, and mushrooms, therefore you will not see them in the pictured dish.

Prep: 10 minutes

Cook: 8 hours

Serves: 4 (adjust recipe for more servings)

INGREDIENTS

• 1 cup Red Wine
• 10 3/4 ounces canned condensed cream of celery soup
• 10 3/4 ounce canned condensed cream of mushroom soup
• 2 pounds beef chunks
• 1 envelope dry onion soup mix, 1 ounce package
• 4 ounces canned slices mushrooms, drained
• 1 medium onion, chopped
• 1 green pepper, stem and seeds removed, then chopped
• 1 clove garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh ground pepper

PREPARATION

Combine everything in a crockpot and cook on low for 8-9 hours or until the beef is fork tender. This dish could also be cooked in a Dutch oven for 3 hours at 300F. Serve over egg noodles.

Cooking hint: Place a wet towel on the opposite side of your cutting board when cutting onions. Onion are drawn to the highest source of water. No more tears!!!!!

Bon Appetit 😋