For the kidney beans, you can use a can or if making from dry, you will need to cook those first, once cooked use 1 1/2 cups of beans in place of a can. BUT, the kidney beans can be substituted with any type of beans you prefer, or any vegetable you prefer.

For the condensed cream of mushroom soup, first, making the shortcut is highly recommended and very easy. If you want to use cream of celery, add celery in place of the beans, that would be delicious! Shortcut for that soup is listed in the Recipe Notes section.

In a bowl, mix together the soup and the stock, amount of stock needed is dependent on how much sauce you would like. Set this aside.

Layer in this order into your slow cooker, first the browned and drained beef, then onions, then carrots, then beans or a vegetable of your choice, then the potatoes on the top.

Pour the soup mixture over the top, cover, and cook on Low setting for up to 10 hours. You are looking for tender potatoes, can check at 8 hours.

About 10 to 20 minutes before you are ready to serve, sprinkle on the cheese, cover, and let it melt. Cheese is optional, if you do not want to use cheese, just omit that.