Brazilian Picadillo

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My aunt introduced me to this delicious dish. In the past few years I’ve made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well.

Ingredients:

• 2 pounds beef stew meat
• 2 (10.75 ounce) cans cream of mushroom soup
• 1 (1 ounce) envelope dry onion soup mix
• 1 onion, minced
• 2 garlic cloves, minced
• 1 (8 ounce) package sliced cremini mushrooms
• 1 cup ginger ale

Directions:

Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.

Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.

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Prep time: 30 mins / Cooking time: 1 hr / Total time: 1 hr 30 mins

Serving: 12 / Yield: 12 servings

Calories: 291.7

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