Easy Crock Pot Beef Stew
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I absolutely love a good beef stew, but my husband can be a little picky when it comes to recipes that use stew meat. He’s not a fan unless the meat turns out melt‑in‑your‑mouth tender. This version, though, has his full stamp of approval. Thanks to the long, gentle cooking time in the crock pot, the beef becomes incredibly tender and flavorful—no toughness, no chewiness, just perfect comfort in every bite.
Another reason I love this recipe is how simple it is to pull together. You just add the beef and chopped veggies to the slow cooker. Then mix a packet of dry onion soup mix and a few canned ingredients together. Spread it over the meat and veggies, pop on the lid, and let the crock pot work its magic. Set it to cook—four hours on high or eight hours on low—and let the slow cooker work its magic while you go about your day. It’s hearty, comforting, and wonderfully effortless.
Be sure to come back on Thursday—I’ll be sharing a recipe for the perfect dippable breadsticks to serve alongside this cozy stew. They’re soft, buttery, and just the right shape for swiping up every last bit of that rich, savory sauce. Honestly, one of my favorite parts of this easy meal is using a warm breadstick to wipe my bowl clean.
Ingredients for Easy slow cooker Beef Stew
- BEEF STEW
- CARROTS
- RUSSET POTATOES
- ONION
- BAY LEAF
- DRY ONION SOUP MIX
- CONDENSED CREAM OF MUSHROOM SOUP
- TOMATO SAUCE
Instructions for Easy CrockPot Beef Stew
Lightly coat the inside of your slow cooker with nonstick cooking spray to make cleanup a breeze. Layer the ingredients directly into the crock pot in this order: first the beef, then the carrots, potatoes, and onion. Tuck the bay leaf on top.
In a separate bowl, whisk together the dry onion soup mix, cream of mushroom soup, and tomato sauce until smooth. Spoon this mixture evenly over the vegetables and beef in the slow cooker. Do not stir—leaving the layers intact helps the stew cook properly.
Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and the vegetables are soft. Give everything a gentle stir, remove the bay leaf, and serve warm.
Frequently Asked Questions
Can I use a different cut of beef instead of stew meat?
Yes! Chuck roast works beautifully and often becomes even more tender than pre‑cut stew meat. Just cut it into bite‑sized pieces before adding it to the slow cooker.
Do I need to brown the meat first?
No browning is required for this recipe. The long, slow cooking time gives the beef plenty of flavor and tenderness without the extra step.
Can I add more vegetables?
Absolutely. Celery, frozen peas, green beans, or mushrooms all work well. Just be sure not to overfill the slow cooker.
Will the stew thicken on its own?
Yes, the combination of potatoes, cream of mushroom soup, and slow cooking naturally thickens the stew. If you prefer it even thicker, you can stir in a cornstarch slurry at the end.
Can I freeze the leftovers?
Definitely. This stew freezes very well. Let it cool completely, then store it in airtight containers for up to 3 months.
What should I serve with this stew?
Crusty bread, biscuits, or your upcoming dippable breadsticks are perfect for soaking up the savory sauce.
For more recipes like this, try:
- Five Ingredient Slow Cooker Stew
- Easy Creamy Chicken Stew
- Skillet Ground Beef Stew
- Instant Pot Beef Stew
Easy Crock Pot Beef Stew
Real Mom Kitchen
Ingredients
- 1 lb beef stew meat
- 4 carrots cut into 1-2 inch pieces
- 4 medium potatoes peeled and cut into 1-2 inch pieces
- 1 medium onion diced
- 1 bay leaf
- 1 oz pkg dry onion soup mix
- 21 oz condensed cream of mushroom soup
- 8 oz can tomato saue
Instructions
- Spray the inside of the slow cooker with non-stick cooking spray. Layer the ingredients in this order into the crock pot – beef, carrots, potatoes, onion, and then the bay leaf.
- In a bowl, mix the dry onion soup mix, cream of mushroom soup, and tomato sauce. Spread the mixture over the veggies in the slow cooker. DO NOT STIR.
- Cover and cook on low for 8 hours or on high for 4 hours. Stir, remove the bay leaf, and serve.
Nutrition
This recipe is adapted from Jamie Cooks It Up.
