Five Ingredient Slow Cooker Stew
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My mom’s stew has always been the gold standard in our family—it’s even made its way into my cookbook. I honestly never thought I’d find a recipe that came close, but this 5-Ingredient Slow Cooker Stew surprised me. It’s incredibly easy to make, packed with flavor, and the beef turns out unbelievably tender.
I am a Canbassador for Cans Get You Cooking, and this is a perfect “Cantry” recipe. Two of the 5 ingredients are canned soups! It uses condensed cream of mushroom and tomato soup. I love to keep a well-stocked “Cantry” to make recipes. I like to keep items like canned soups, tomatoes, beans, fruit, and vegetables on hand. It makes it so easy as a busy mom to get dinner on the table, and this five-ingredient slow cooker stew is a cinch!
It starts with adding frozen stew vegetables in to bottom of your slow cooker. Then you top it with stew meat. In a bowl, combine the two cans of soup with a package of dry onion soup mix. Finally, pour this mixture over the stew meat. This cooks for 6-8 hours on low. That’s it!
Ingredients for Five Ingredient Slow Cooker Stew
- FROZEN STEW VEGETABLES (LIKE WITH CARROTS, POTATOES, ONIONS, AND CELERY)
- BEEF STEW MEAT
- CREAM OF MUSHROOM SOUP
- CONDENSED TOMATO SOUP
- DRY ONION SOUP MIX
Instructions for Five Ingredient Slow Cooker Stew
Start by adding the vegetables to the bottom of your slow cooker, spreading them out in an even layer. Place the stew meat on top of the vegetables, making sure it’s distributed evenly. In a separate bowl, stir together the condensed soups and the dry soup mix until well combined, then pour the mixture over the stew meat.
Cover the slow cooker with the lid and cook on low for 6–8 hours, or until the beef is very tender and the flavors have come together. Give everything a gentle stir before serving, then dish it up hot. This recipe makes about 5 servings and is perfect for an easy, comforting meal with minimal prep.
Frequently Asked Questions
What cut of beef works best for this stew?
Stew meat works great, but chuck roast cut into cubes is also an excellent option. It becomes very tender when cooked low and slow.
Do I need to brown the beef before adding it to the slow cooker?
No. This recipe is designed to be easy, and browning the beef isn’t necessary. The beef still turns out tender and flavorful without that extra step.
Can I cook this stew on high instead of low?
Yes. You can cook it on high for about 3–4 hours, but cooking on low for 6–8 hours gives the most tender results.
Can I add extra veggies?
Absolutely. Frozen corn, peas, or green beans are great additions if you want to bulk it up or use what you have on hand.
Does this stew need any extra liquid?
No additional liquid is needed. The condensed soups create plenty of moisture as the stew cooks.
Can I make this recipe ahead of time?
Yes. This stew reheats very well and can be made a day ahead. Store it in the refrigerator and reheat gently on the stovetop or in the microwave.
Can I freeze this slow cooker stew?
Yes. Let the stew cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
For more recipes like this, try:
5 Ingredient Slow Cooker Stew
Real Mom Kitchen
Equipment
Ingredients
- 32 oz frozen stew vegetables two 16 oz pkg (like with carrots, potatoes, onions, and celery)
- 1 ½ lb beef stew meat cubed
- 10 ¾ oz can condensed cream of mushroom soup
- 10 ¾ oz can condensed tomato soup
- 1 pkg dry onion soup mix
Instructions
- Place vegetables in the bottom of a slow cooker. Top with stew meat.
- In a bowl, combine the condensed soups and dry soup mix. Pour over stew meat.
- Cover slow cook and cook on low for 6-8 hours. Serves 5.
Nutrition
Recipe adapted from Taste of Home.
