This recipe freezes well in a gallon-sized freezer bag.
Thaw 24 hours in advance of cooking.
- 3 lbs stew beef, cubed
- 10¾ oz. cream of mushroom soup
- 4 oz. canned mushrooms
- ½ cup apple juice
- 1 packet dry onion soup mix
In a large bowl combine together beef, cream of mushroom soup, canned mushrooms (including liquid), apple juice, and onion soup mix.
Cook in a slow cooker on high for 6 hours or low for 10 hours.
Serve over rice.