Five ingredients: frozen stew vegetables, cubed beef, cream of mushroom soup, condensed tomato soup, and a dry onion soup mix. Layer them in the slow cooker, pour the mixed soups over the top, and set it on low for 6 to 8 hours. Nothing gets browned first, serves 5 at 378 calories a bowl.

The three-can sauce is what makes this work: cream of mushroom soup, condensed tomato soup, and dry onion soup mix whisked together before pouring. The mushroom gives the broth body, the tomato adds sweetness and acidity, and the onion mix handles all the seasoning. That is why the stew tastes layered without any extra prep.

Stewing beef is full of collagen and connective tissue, which is why it needs low heat and time. Cooking on LOW for 6 to 8 hours converts that collagen into gelatin, which thickens the broth and lets the meat pull apart. Rush it on HIGH and the same beef comes out chewy rather than tender.

5 Ingredient Slow Cooker Beef Stew

Recipe by Shili MohamedCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

378

kcal

Ten minutes of prep, then set it and leave it for the afternoon. Vegetables go at the bottom of the slow cooker, beef on top, braising in the sauce throughout the cook.

Ingredients

• 32 oz frozen stew vegetables (carrots, potatoes, onions, celery)

• 1.5 lbs cubed beef stew meat

• 10.75 oz can cream of mushroom soup

• 10.75 oz can condensed tomato soup

• 1 envelope dry onion soup mix

Directions

• Layer the frozen vegetables evenly at the bottom of the slow cooker. Place the cubed beef on top in a single layer.
• In a bowl, whisk together the cream of mushroom soup, condensed tomato soup, and dry onion soup mix until smooth.
• Pour the soup mixture over the beef and vegetables, covering the meat as evenly as possible.
• Cook on LOW for 6–8 hours, until the beef is fork-tender and the vegetables are fully soft.
• Stir gently to combine, taste and adjust seasoning if needed, and serve hot.

FAQs

What cut of beef works best for this stew?

Chuck roast cut into cubes is the best choice, because the fat and connective tissue keep it moist through the long cook. Pre-packaged stew meat at the supermarket is usually chuck or round, and either works here. Avoid lean cuts like sirloin, which go dry and stringy before the 8 hours are up.

Can I use fresh vegetables instead of the frozen pack?

Fresh vegetables work fine here, so long as they are cut into similar-sized chunks to the frozen pieces. Chop carrots, potatoes, onion, and celery roughly the same size so they cook evenly in the long braise. Check them at the 6-hour mark before serving, since fresh can take a little longer than frozen to fully soften.

How do I thicken the stew if it comes out too thin?

Two tablespoons of cornstarch mixed with two tablespoons of cold water is the quickest fix. Stir this slurry into the stew 30 minutes before the end, then put the lid back so the heat finishes the job. Lifting the lid repeatedly in the last hour lets steam escape and thins the stew out more.

What slow cooker beef dish adds more depth to the same idea?

When you want slow-cooked beef with more depth, a red wine broth is the natural step up from this base. A slow cooker beef and red wine casserole replaces the canned soups with wine and stock, which gives the broth a richer, more layered body. The method stays hands-off, but the finished dish tastes like considerably more effort went in.

What if I want a slow cooker beef recipe that skips the canned soups entirely?

Skipping the canned soups entirely changes the whole approach, and a Mississippi pot roast is the most natural next step. A slow cooker Mississippi pot roast uses butter, pepperoncini, and a ranch packet, so it stays just as simple as this stew. The result is tangier and richer, with the beef pulling into thick shreds rather than sitting in cubes.