This 4-ingredient slow cooker beef is the kind of no-fuss supper that feels like home. It starts just the way the headline promises: raw beef stew meat goes straight into the slow cooker, followed by three simple pantry ingredients. By the time supper rolls around, the meat is fall-apart tender and swimming in a rich, savory gravy that tastes like you fussed with it all afternoon. Recipes like this grew out of busy farm days here in the Midwest, when you needed something hearty on the table but had chores to tend to. You’ll spend about five minutes putting it together, then let the slow cooker do the rest while your house fills with that Sunday-dinner smell.
Serve this slow cooker beef spooned over fluffy mashed potatoes, buttered egg noodles, or steamed white rice so all that good gravy has something to soak into. A simple green side—like buttered peas, green beans, or a tossed salad—keeps the plate balanced. Warm dinner rolls or thick slices of crusty bread are perfect for sopping up the last bit of sauce. It’s also wonderful tucked into a split dinner roll for an easy open-faced sandwich with a scoop of coleslaw on the side.
4-Ingredient Slow Cooker BeefServings: 6
Ingredients
2 to 2 1/2 pounds raw beef stew meat chunks
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup beef broth or water
Directions
Place the raw beef stew meat chunks in an even layer on the bottom of a 4- to 6-quart slow cooker. The pieces can be touching and slightly overlapping, but try to spread them out so they cook evenly.
In a medium bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, and beef broth (or water) until mostly smooth and well combined.
Pour the soup mixture evenly over the beef stew meat in the slow cooker, making sure all the meat is coated. Use a spatula or spoon to gently spread the mixture if needed; do not add any additional water.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.
Once the beef is tender, give everything a gentle stir to mix the gravy and meat together. Taste and add a pinch of salt and black pepper if desired, keeping in mind the soup mix is already salty.
Serve the slow cooker beef hot, spooned over mashed potatoes, noodles, or rice, with plenty of the gravy ladled over the top.
Variations & Tips
You can tailor this simple recipe to suit your family and what you have in the pantry. For a creamier gravy, stir in 1/4 to 1/2 cup of sour cream or plain Greek yogurt right at the end of cooking, off the heat, to keep it from curdling. If you’d like some vegetables in the pot, scatter 2 to 3 cups of hearty veggies—such as baby carrots, thick-sliced onions, or chunked potatoes—over the raw beef before you pour on the soup mixture; just be sure not to overfill your slow cooker. For a deeper beef flavor, you can substitute a can of condensed cream of celery soup or cream of onion soup for the cream of mushroom, or use a richer beef broth in place of water. If your husband or guests prefer a thicker gravy, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the hot juices at the end, then cover and cook on HIGH for 15 minutes more until thickened.
For food safety, always start with fresh, cold beef that has been refrigerated at 40°F (4°C) or below, and use it by the “use by” date. Keep the meat refrigerated until you’re ready to assemble the slow cooker. Do not thaw frozen beef on the counter; thaw it overnight in the refrigerator before using, or use it from frozen only if your slow cooker manufacturer specifically allows it and you extend the cooking time so the meat reaches a safe internal temperature quickly. Once assembled, cook the recipe immediately—don’t leave a filled but unplugged slow cooker sitting at room temperature. The beef should reach an internal temperature of at least 145°F (63°C), though in practice it will cook well past that to become tender. When serving, don’t leave the finished dish at room temperature for more than 2 hours (1 hour if the room is very warm); refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, or freeze for longer storage.
