One of the best and easiest recipes to make in your slow cooker is this 5-ingredient Beef Stew, made with only beef stew meat, frozen stew vegetables, cream of mushroom soup, condensed tomato soup, and dry onion soup mix.

To make Beef Stew in your slow cooker or crockpot, simply layer the vegetables and meat, mix the soups, pour over the top, and cook on low for 6-8 hours. Stir before serving and enjoy a hearty meal.

I often rely on this stew for a comforting meal after a long day. It’s straightforward, delicious, and always comforting, making it a favorite for both family dinners and casual gatherings.

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Can I Use Fresh Vegetables Instead of Frozen?

Yes, you can use fresh vegetables instead of frozen. Just chop them into similar-sized pieces to ensure even cooking. Fresh carrots, potatoes, onions, and celery are great choices that blend well in the stew.

What Kind of Beef is Best for Beef Stew?

For beef stew, I highly recommend using chuck roast. Cut it into cubes yourself to control the size and quality. Chuck roast becomes tender and flavorful when slow-cooked, making it perfect for stew.

5 Ingredient Slow Cooker Beef Stew Ingredients

• 32 oz of frozen stew vegetables (carrots, potatoes, onions, celery)
• 1.5 lbs of cubed beef stew meat
• 10.75 oz can of cream of mushroom soup
• 10.75 oz can of condensed tomato soup
• 1 envelope of dry onion soup mix

How To Make 5 Ingredient Slow Cooker Beef Stew

1. Prep the slow cooker: Arrange the frozen vegetables as the first layer at the bottom of the slow cooker to create a flavorful base.
2. Add the meat: Place the cubed beef stew meat evenly on top of the vegetables to ensure even cooking.
3. Combine soups: In a medium mixing bowl, whisk together the cream of mushroom soup, condensed tomato soup, and dry onion soup mix until the mixture is homogenous and smooth.
4. Layer the soup mix: Carefully pour the soup mixture over the beef and vegetables in the slow cooker, aiming to cover the meat completely to allow the flavors to permeate throughout during cooking.
5. Cook: Secure the lid of the slow cooker and set it to cook on low for 6-8 hours. The long cooking time allows the beef to become tender and the flavors of the soups and vegetables to meld together.
6. Finish and serve: Once cooking is complete, stir the stew gently to mix all the components together thoroughly. Enjoy the stew while hot, perfect as a hearty meal.

Recipe Tips

• Enhance the flavor: Brown the beef cubes in a skillet with a little oil before adding them to the slow cooker; this adds depth and richness to the stew.
• Thicken the stew: For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the stew 30 minutes before the end of cooking.
• Boost the veggies: Add extra vegetables such as mushrooms or peas in the last hour of cooking to keep them vibrant and slightly crisp.
• Herbs for freshness: Stir in some fresh chopped parsley or thyme just before serving to bring a burst of fresh flavor to the rich, hearty stew.
• Make it ahead: Prepare this stew a day in advance—the flavors develop even more overnight, making your stew richer and more flavorful when reheated.

Recipe Variations

• Wine-infused: Replace half of the tomato soup with red wine for a sophisticated twist that adds a complex flavor suitable for special occasions.
• Spicy kick: Add a teaspoon of crushed red pepper flakes or diced jalapeños to the soup mixture to give the stew a spicy kick that heats things up.
• Mediterranean style: Swap the onion soup mix for a mix of dried basil, oregano, and garlic powder to give your stew a Mediterranean flair.
• Creamier texture: Use a can of condensed cheddar cheese soup instead of mushroom soup for a creamier texture and a cheesy twist.
• Barley addition: Add half a cup of pearl barley at the beginning of cooking for a hearty, fiber-rich variation that makes the stew even more satisfying.

How Can I Make the Stew Thicker?

To thicken the stew, mix two tablespoons of cornstarch with two tablespoons of cold water. Stir this mixture into the stew during the last 30 minutes of cooking. It will integrate smoothly and thicken the broth.

What To Serve With Beef Stew

Enjoy your hearty Beef Stew by serving with creamy mashed potatoes, crusty sourdough bread, steamed green beans, fresh garden salad, and buttered corn on the cob. Or you can offer sautéed spinach, roasted Brussels sprouts for a greener side option.

How To Store Leftover Beef Stew

In The Fridge:

Place the cooled beef stew in an airtight container. I always make sure to label it with the date. Store it in the fridge for up to 3-4 days. Keep it on a shelf where it’s not crowded to cool evenly.

In The Freezer:

Beef stew freezes well due to its liquid content, which helps prevent freezer burn. Transfer the cooled stew into freezer-safe bags or containers. I suggest using it within 3 months for the best flavor. Thaw in the fridge overnight before reheating.

How To Reheat Leftover Beef Stew

Reheat your leftover Beef Stew by transferring it to a pot on the stove. Warm it over medium heat until hot, which usually takes about 10 minutes. Stir occasionally to prevent sticking. Alternatively, microwave it in a covered dish, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Parsnip And Carrot Soup
• Slow Cooker Tomato Soup With Fresh Tomatoes
• Slow Cooker Chicken Rice Soup