Creamy Slow Cooker Beef Stew with Cream of Mushroom Soup

 Creamy Slow Cooker Beef Stew with Cream of Mushroom Soup

A super easy “dump-and-cook” beef stew where raw beef cooks slowly in a rich, creamy mushroom base.

 Ingredients

• 1.5 lb (700 g) beef stew meat (or chuck roast, cut into cubes)
• 1 can (10.5 oz / 300 g) condensed cream of mushroom soup
• 1 onion, chopped
• 3–4 potatoes, peeled and cubed
• 2–3 carrots, sliced
• 2–3 cloves garlic (optional)
• 1 cup beef broth or water
• 1 packet onion soup mix (optional but adds strong flavor)
• 1 tsp black pepper
• Salt to taste
• Optional: 1 tbsp Worcestershire sauce

 Instructions

1. Add raw beef to slow cooker
   • Place the raw beef cubes directly into the bottom of the slow cooker.
2. Add vegetables
   • Add potatoes, carrots, onion, and garlic over the beef.
3. Mix the sauce
   • In a bowl, combine:
     • cream of mushroom soup
     • beef broth
     • onion soup mix
     • Worcestershire sauce
     • pepper
   • Stir until smooth.
4. Pour over everything
   • Pour the soup mixture over the raw beef and vegetables.
   • Do NOT stir too much (helps cooking evenly).
5. Slow cook
   • LOW: 7–8 hours
   • HIGH: 4–5 hours
   • Until beef is tender and vegetables are soft.
6. Final stir
   • Stir everything together at the end to create a thick creamy stew.

 Serving ideas

• With rice
• With mashed potatoes
• With crusty bread
• Or just as a thick stew bowl

 Tips

• Browning the beef first = richer flavor (optional)
• For thicker stew, remove lid last 30 min
• Add peas or green beans at the end for freshness