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2 pounds beef stew meat2 10 ¾ ounce cans cream of mushroom soup1 soup can waterHalf a 12 ounce can evaporated milk1 teaspoon saltFresh parsley (optional)Brown the stew meat in a large …
2 pounds beef stew meat
2 10 ¾ ounce cans cream of mushroom soup
1 soup can water
Half a 12 ounce can evaporated milk
1 teaspoon salt
Fresh parsley (optional)
Brown the stew meat in a large non-stick skillet over medium-high heat. Combine meat and remaining ingredients except parsley in slow cooker. Mix well. Cover and cook on low 6 to 8 hours or until meat is tender but not overcooked. Serve over cooked rice or egg noodles. Garnish with fresh parsley, if desired.