Nothing beats coming home to a warm, comforting dinner that cooked itself. This Slow Cooker 5-Ingredient Beef Stew is the ultimate low-effort, high-reward comfort meal. By combining tender chuck roast, hearty potatoes, carrots, and a savory broth base, you get a rich, thick stew with minimal prep work. It is the perfect weeknight dinner for busy days or chilly winter evenings.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 large potatoes, peeled and cubed
- 1 bag (16 oz) baby carrots
- 1 bag (1 oz) dry onion soup mix
- 2 cans (10.5 oz each) condensed cream of mushroom soup
- 1/2 cup water or beef broth
Step-by-Step Instructions
- Prep the Slow Cooker: Spray the inside of your slow cooker with non-stick spray or use a liner for easy cleanup.
- Layer the Ingredients: Place the cubed beef, cubed potatoes, and carrots at the bottom of the slow cooker.
- Mix the Sauce: In a bowl, whisk together the cream of mushroom soup, dry onion soup mix, and water (or beef broth) until smooth.
- Pour and Cover: Pour the soup mixture over the meat and vegetables. Stir gently to coat everything.
- Cook: Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is melt-in-your-mouth tender and the vegetables are soft.
- Serve: Stir the stew before serving to incorporate the rich gravy. Serve hot, optionally with crusty bread.
Tips and Notes
- Don’t Sear the Beef: You don’t need to sear the beef beforehand. Cooking it low and slow in the soup mixture develops a rich flavor and keeps the meat incredibly tender.
- Choose the Right Cut: Chuck roast is the best cut for slow-cooking because it contains healthy fats that break down over time, making the beef juicy and tender. Avoid lean stew meat, which can dry out.
