• This recipe can be made in the oven or slow cooker

For the From Scratch Recipe

• In a large dutch oven or stock pot over medium high heat add the meat.
  1 Pound Stew Meat
• Cook, stirring occasionally for about 2 minutes or until the meat is brown on all sides. There is no need to cook it through completely.
• Remove to a plate and place the pot back on the burner over medium heat.
• Add the butter and when it is almost completely melted, quickly add the onions, carrots, celery, and mushrooms.
  1/3 Cup Butter, 1 Onion, 2 Stalks of Celery, 5 Carrots, 3/4 Cup Baby Bella Mushrooms
• Stir to combine and allow to cook for 2-3 minutes or until the onions begin to turn translucent.
• Quickly, using a wooden spoon, stir in the flour and allow to cook for 30 seconds.
  1/3 Cup Flour
• Add the cream and milk *see note* and stir to combine.
  1 1/2 Cup Heavy Cream, 1/2 Cup Milk
• Allow the mixture to cook for about 1-3 minutes or until it turns thick.
• Add the potatoes, tomato sauce, dry soup mix, basil and broth.
  2 Potatoes, 1 Can Tomato Sauce, 1 Package Dry Onion Soup Mix, 2 teaspoons Basil, 1 1/2 Cups Chicken or Vegetable Broth
• Place in a slow cooker on low for 6-8 (we prefer 8 so the meat falls apart) hours or in a covered dish in the oven at 250 degrees for 6-8 hours.

For the Quick Version

• In a large stock pot over medium high heat, brown the meat on all sides, about 2-3 minutes.
  1 Pound Stew Meat
• Add the carrots and potatoes and allow to cook for 1 minute more.
  5 Carrots, 2 Potatoes
• Add the remaining ingredients and place in a slow cooker on low for 6-8 hours (we still prefer 8 hours) or in a covered dish in a 250 degree oven for 6-8 hours.
  1 Can Cream of Celery Soup, 1 Can Cream of Mushroom Soup, 1 Can Tomato Sauce, 1 Package Dry Onion Soup Mix, 2 teaspoons Dry Basil, 1 Cup Water