This slow cooker 5-ingredient beef stew meat recipe has that old-school comfort food feel that makes a chilly evening instantly better. Tucked inside a vintage recipe box and simple enough for a busy weekday, it turns a handful of pantry staples and stew beef into a rich, cozy dinner with very little hands-on work. I love recipes like this because they feel like a little time capsule from another era, but they still fit perfectly into modern life when you want dinner to basically cook itself.
Serve this beef stew meat over mashed potatoes, egg noodles, or fluffy white rice to catch every bit of the savory brown gravy. It also pairs really well with buttered green beans, glazed carrots, or a simple side salad if you want to round things out, and a piece of warm crusty bread on the side is always a good idea for soaking up the extra sauce.
Slow Cooker 5-Ingredient Beef Stew Meat Stanwick
Servings: 6
Ingredients
2 pounds beef stew meat
1 packet onion soup mix
1 can cream of mushroom soup, 10.5 ounces
1 cup beef broth
2 tablespoons Worcestershire sauce
Directions
1. Place the beef stew meat in the bottom of your slow cooker insert in an even layer.
2. In a medium bowl, whisk together the onion soup mix, cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.
3. Pour the sauce mixture over the beef, then cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
4. Stir gently once or twice during cooking if you are home, but it is fine to leave it alone and let the slow cooker do the work.
5. When the beef is tender and the gravy is rich and glossy, give everything a final stir and serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
Add mushrooms: If you want a little more texture, stir in 8 ounces of sliced mushrooms during the last 1 to 2 hours of cooking. They soak up the gravy beautifully and make the dish feel even heartier.
Make it meal-prep friendly: This reheats really well, so I like to portion leftovers into containers with mashed potatoes or rice for easy lunches during a busy workweek. The gravy thickens a bit in the fridge, but loosens right back up when warmed.
Thicken the gravy: If you prefer an even thicker sauce, stir in a slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water during the last 20 to 30 minutes of cooking. Leave the lid on and let the gravy finish thickening before serving.
Add potatoes and carrots: To turn this into more of a full stew, add chopped potatoes and carrot pieces under the beef at the beginning of cooking. You may want an extra splash of broth so everything stays nice and saucy.
Use what fits your schedule: Low and slow gives the most tender result, but the high setting works well on a busier day when you need dinner done sooner. Just make sure the beef is truly fork-tender before serving, because stew meat needs enough time to break down properly.