Slow Cooker Beef Stew is one of our favorite set-it-and-forget-it dinners because it’s hearty, simple, and full of tender beef and vegetables. Beef chuck roast, Yukon Gold potatoes, carrots, golden mushroom soup, broth, and onion soup mix cook together until everything is flavorful and fork-tender.
We love this for busy weeknights, Sunday dinners, and cold-weather meals because the slow cooker does almost all the work. Serve it with rolls, cornbread, or breadsticks for an easy family dinner that feels filling and homemade.
This slow cooker beef stew is one of those recipes that we got from the sister of a friend of a friend years ago (Grandma has been making this since we were little). For more of our favorite beef stew variations, be sure to try Mexican Beef and Instant Pot Beef Stew.
Why you’ll love it + Why it works:
- Pantry shortcuts. Uses simple pantry shortcuts like golden mushroom soup and onion soup mix.
- So good. Great for family dinners, meal prep, and cold-weather meals.
- Chuck roast gets tender as it slow cooks. Low heat helps break down the beef so it becomes fork-tender.
- Soup mix adds big flavor fast. Golden mushroom soup and onion soup mix create a savory sauce without extra prep.
Slow Cooker Beef Stew Ingredients
- Beef chuck roast or other stew meat, cubed (3 pounds): Adds hearty protein and becomes tender as it slow cooks. Cubes should be bite-sized, about 1 inch.
- Yukon Gold potatoes, cubed (8): Adds creaminess, texture, and make the stew filling. The best kind of potatoes to use are red potatoes or Yukon Gold. But any kind will do!
- Carrots, peeled and sliced (6 medium): Adds sweetness, color, and tender vegetable bites. You can also add onion, green beans, and celery. Add more tender veggies like frozen peas or corn during the last 30-60 minutes.
- Golden mushroom soup (2 cans, 10.5 ounces each): Creates a savory, rich base for the stew.
- Water or beef broth (2 to 3 cups): Adds liquid for slow cooking and helps create the sauce.
- Onion soup mix (1 package, 2 ounces): Adds savory onion flavor and seasoning.
- Garlic salt and pepper, optional (to taste): Adds extra seasoning at the end if needed.
- Chopped parsley, optional: Adds freshness and color before serving.
How to Make Slow Cooker Beef Stew
COOK. Combine all ingredients in a slow cooker.
- Cook on low for approximately 6 hours, then serve. Season with garlic salt, pepper, and chopped fresh parsley, if desired.
Kristyn’s Recipe Tips
- While not required, you can sear the beef cubes for extra flavor and texture before adding them to the crockpot.
- Cut beef and vegetables into similar-size pieces so everything cooks evenly.
- Use beef broth instead of water for a richer flavor.
- Cook on low for the most tender beef.
- Taste before adding garlic salt since onion soup mix can already be salty.
- It’s almost a faux pas to serve stew without a side of bread! We love serving it in a Bread Bowl or using a regular bowl with Homemade Cornbread on the side.
- For a stove-top version, try our Classic Beef Stew recipe.
- Make-ahead tip: chop the beef and vegetables the night before, then add everything to the slow cooker in the morning.
Slow Cooker Beef Stew Recipe
Video
Ingredients
- 3 pounds beef chuck roast or other stew meat, cubed
- 8 Yukon Gold potatoes, cubed
- 6 medium carrots, peeled and sliced
- 2 (10.5-ounce) cans golden mushroom soup
- 2-3 cups water, or beef broth
- 1 (2-ounce) package onion soup mix
- garlic salt and pepper, to taste (optional)
- chopped parsley, optional
Instructions
- Combine all ingredients in a slow cooker.
- Cook on low for approximately 6 hours, then serve. Season with garlic salt, pepper, and chopped parsley, if desired.
Notes
- While not required, you can sear the beef cubes for extra flavor and texture before adding them to the crockpot.
- To thicken the stew, check out our post on How to Thicken Soup using a cornstarch slurry or all-purpose flour.
- It’s almost a faux pas to serve stew without a side of bread! We love serving it in a Bread Bowl or using a regular bowl with Sweet Cornbread on the side.
- For a stove-top version, try our Classic Beef Stew recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Add a little olive oil to a large skillet over high heat. Cook each side of the beef cubes just long enough for the outsides to form a delicious crust. After searing all the beef, pour a little broth or water into the hot pan and scrape up any browned bits stuck to the bottom. Add this flavorful liquid to your crock pot along with the browned beef.
Store leftover crock pot beef stew in an airtight container(s) in the refrigerator for 3-5 days, or freeze in freezer bags for up to 6 months.
Small portions can be heated in the microwave, while larger portions are best heated on the stovetop or crockpot. If needed, thaw in the fridge before heating.
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This recipe was originally published September 2015.
THIS LOOKS DELICIOUS I LOST MY RECIPE AND WAS LOOKING FOR A NEW AND THIS LOOKS GREAT CANT WAIT TO TRY IT
I hope you love it just as much as your old recipe!
This stew is incredible! So flavorful and easy to make
If you are making it in the slow cooker do you still need to brown the meat first? Thanks!
I think your sodium number is wrong. Two cans of soup have more than 194 mg sodium.
Recipe pleas printer down
Can I cook it on high in the crockpot for 4 hours. Lunch is served at one?
Rich and satisfying! We’ve been trying different stew recipes and have landed on the perfect one. Thank you!