Tasty Tuesday: Crock Pot French Onion Beef

Dear eaters and readers,

I am finishing up this post as I gobble my lunch at school.  Instead of cold leftover meatloaf, I wish I was eating this crock pot French onion beef.  Last week was the first time I had made this dish.  The ingredients were such a flavorful combination that I knew this would be a meal both of us would like.  I was so sure of it, that I took photos as I prepared it for the first time so I would be able to share it with you right away.

You know how we love our soups over here, right?  PC is always putting us on a soup diet.  It could also be said that I haven’t met a crock pot recipe I didn’t like.  Crock pot French onion beef is the best of both.  It’s hearty but easy to throw together, too.  Grab your apron and meet me in the kitchen.

Let’s Get Cooking:  Crock Pot French Onion Beef

I found this recipe years ago when the Internet was just a baby and Pinterest hadn’t even been born yet.  It was in one of those little magazine cookbooks that used to be strategically placed near the checkout counter at the grocery store.  Can’t even share the name of the cookbook because I ripped the recipes I liked from the book and tossed the rest.  After I paid for it, of course.  No, really.  After I paid for it.

As I prepared for this post, I found the same recipe on the Betty Crocker website, here.  And I have pinned it to my “Cooking, Cuisine and Calories” board.

Here’s what you will need to mix up this one pot supper.

 

The recipe calls for round steak but I had a chunk of chuck roast that I wanted to use, so swapped it for the steak.  Not sure it made much difference except my chuck roast pretty well fell apart when we tried to dish it out of the crock pot.  The steak might not shred quite as easily.

The Recipe

I made a half recipe so used a smaller amount of meat and everything else, of course.

The Directions

• Spray 3 1/2- to 4-quart slow cooker with cooking spray
• Cut beef into 6 serving-size pieces (I just threw my chunk of chuck into the pot)
• In crock pot, layer half each of the beef, mushrooms and onion; repeat layers

• Pour soup over top (added a splash of cooking Sherry because it makes everything better)

• Cover; cook on low setting 8 to 10 hours
• In medium bowl, mix stuffing mix, butter and 1/2 cup liquid from slow cooker; toss to mix
• Place stuffing on top of mixture in cooker
• Increase heat setting to high setting
• Replace cover; cook 10 minutes longer or until stuffing is fluffy
• Sprinkle with mozzarella cheese
• Cover; cook until cheese is melted

Looks a little like dog food in that picture.  Or at the very least, hash.  But it is so savory and good.  It really is a meal by itself but we are on a vegetable-eating push so I served it with a half baked potato (wrong kind of veggie, I know) and a kale and cranberry salad.

We were both members of the clean  your plate club that night.  Which is not unusual because I am the honorary president every night.  This dish is a combination of so many yummy flavors…the onion soup, the herb dressing, the Sherry.

Your Turn

Does this sound like a recipe your people might like?  PC isn’t that keen on onions but he declared it very good.  I think all of the ingredients kind of blend together so that the onions don’t knock your socks off.

I calculated the Weight Watcher’s points to be around 11 points.  With a half baked potato and a green salad added to it, you can probably get away with 16 points for the meal.  Provided you don’t go hog wild on butter for the potato or dressing for the salad.

My lunch break is over and it is time to get back to withdrawing books!  I opened “My Fashion Haus” this week a couple of times in the guest bedroom as I got dressed for school.  Will share some back-to-school looks very soon.  Please stop back by.

Worked so hard this morning that I broke my shoes!! Will leave you with this parting shot.

Hugs and kisses,