This 5-ingredient slow cooker beef is the kind of weeknight recipe busy families lean on again and again. You literally toss raw cubed beef into the slow cooker, add four simple pantry ingredients, and let it simmer into tender, flavorful comfort food while you go about your day. The colorful diced veggies cook right along with the meat, making the house smell amazing and the meal feel special without any extra fuss. It’s a no-browning, no-fuss, true dump-and-go recipe that tastes like you spent all afternoon in the kitchen.
Serve this slow cooker beef spooned over fluffy mashed potatoes, buttered egg noodles, or steamed white rice to soak up all the rich, savory juices. Add a simple green side, like roasted green beans, a tossed salad, or steamed broccoli, to round out the plate. Warm dinner rolls or crusty bread are perfect for mopping up every last bit of sauce. For a cozy family-style meal, place the slow cooker right on the table (on a trivet) and let everyone scoop their own, then set out toppings like shredded cheese or a little sour cream if your crew likes to customize.
5-Ingredient Slow Cooker BeefServings: 6
Ingredients
2 1/2 pounds raw beef stew meat, cut into 1-inch cubes
3 cups mixed diced colorful vegetables (such as bell peppers, carrots, and celery)
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 cubed beef stew meat in an even layer on the bottom of a 5- to 6-quart slow cooker.
Scatter the mixed diced colorful vegetables evenly around and over the beef so they surround the meat, creating a bright ring of veggies along the sides.
In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth (or water) until mostly smooth and combined.
Pour the soup mixture evenly over the beef and vegetables in the slow cooker, gently nudging with a spoon if needed so everything is lightly coated. Do not stir too much; just make sure the sauce reaches down around the meat.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and the vegetables are soft.
Once done, gently stir the beef and vegetables together in the slow cooker to mix the sauce evenly. Taste and add a pinch of salt and pepper if desired.
Serve the slow cooker beef hot over mashed potatoes, egg noodles, or rice, spooning plenty of the savory sauce over each serving.
Variations & Tips
For picky eaters, choose milder vegetables like carrots and yellow bell peppers, and dice them small so they blend into the sauce. If your family prefers a thicker, gravy-like sauce, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking on HIGH. For extra richness, you can replace half of the broth with red wine (for adults) or add 1 tablespoon of Worcestershire sauce for deeper flavor without adding more ingredients. To make it feel more like a hearty stew, add 2 cups of diced potatoes to the slow cooker with the other vegetables, keeping the total veggie amount around 3 cups. If you need this to cook while you’re at work all day, use the LOW setting and choose slightly larger beef cubes so they stay juicy and don’t overcook. Leftovers reheat well and can be turned into an easy next-day meal by stuffing them into baked potatoes or serving over toast for open-faced sandwiches.
