Best served hot, optionally garnished with chopped parsley or green onions.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Variations
Swap cream of mushroom soup for cream of celery or cream of chicken for a different flavor.
Add bell peppers or corn for extra veggies.
Make it spicier by adding 1/2 teaspoon cayenne or chili powder.
FAQ
Q: Can I prep this the night before?
A: Yes! Brown the beef and chop the veggies, then layer everything in the slow cooker insert and refrigerate overnight. Cook the next day as directed.
Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! They add a slightly sweet flavor and pair beautifully with the beef and creamy sauce.
Q: Can I freeze leftovers?
A: Yes, store in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
