Combine the Base: In your slow cooker, mix together the cream of mushroom soup, dry onion soup mix, beef broth, and Worcestershire sauce until smooth.
Add Beef and Mushrooms: Place the beef cubes and sliced mushrooms into the slow cooker, making sure they’re well-coated with the sauce.
Season: Sprinkle salt and freshly ground black pepper over the mixture to taste.
Cook: Cover and cook on low for 7–8 hours or on high for 3–4 hours, until the beef is tender.
Thicken the Gravy: In a small bowl, whisk together the cornstarch and water to make a slurry. Stir into the slow cooker and cook on high for another 15–20 minutes until the gravy thickens.
Serve: Stir well, then serve hot over mashed potatoes, rice, or egg noodles.
Optional Additions & Customizations
Veggie Boost: Add chopped onions, carrots, or bell peppers for extra flavor and nutrients.
Herbal Hint: Toss in fresh thyme or rosemary sprigs for a fragrant touch.
Wine Lover’s Touch: Replace half the beef broth with red wine for a deeper, richer gravy.
Serve this cozy dish to family and friends, and watch it disappear in no time!
