This 3-ingredient slow cooker beef is the kind of recipe you pull out on a busy weekday morning and end up serving to friends on the weekend because everyone loves it so much. You literally dump raw cubed beef chunks into the slow cooker, add just two basic pantry items, and let it cook low and slow until it’s fall-apart tender and full of flavor. It reminds me of the simple, hearty pot roast-style meals many of us grew up with in the Midwest, but with almost no effort and no browning or fussy steps.
This beef is wonderful spooned over mashed potatoes, buttered egg noodles, or simple white rice to soak up all the savory juices. Add a side of steamed green beans, roasted carrots, or a bagged salad to round things out. It also makes fantastic open-faced sandwiches on toasted bread with a little extra cooking liquid drizzled on top. For a casual get-together, keep the slow cooker on warm and set out slider buns, pickles, and a simple coleslaw so everyone can build their own sandwiches.
3-Ingredient Slow Cooker BeefServings: 6
Ingredients
2 1/2 to 3 pounds raw beef stew meat, cut into 1-inch cubes
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
Directions
Place the raw cubed beef chunks in an even layer on the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap a bit, but try to spread them out so they cook evenly.
Sprinkle the dry onion soup mix evenly over the beef cubes, making sure most of the meat gets a little seasoning. Do not add water; the beef and soup will create plenty of liquid.
Spoon the condensed cream of mushroom soup over the top of the seasoned beef. Use the back of the spoon to gently spread it so it mostly covers the meat. There’s no need to stir yet.
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 done, give everything a good stir right in the slow cooker to combine the tender chunks of meat with the rich, savory sauce. Taste and add a pinch of salt and pepper if you like, keeping in mind the soup mix already has seasoning.
Serve the beef hot, spooning it and plenty of the sauce over mashed potatoes, noodles, or rice. Store any leftovers in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave with a splash of water if needed.
Variations & Tips
For picky eaters, you can use condensed cream of chicken or cream of celery soup instead of cream of mushroom for a milder flavor and a smoother sauce. If you’d like a bit of extra richness, stir in 2 to 4 tablespoons of sour cream at the end of cooking for a stroganoff-style twist. To stretch the meal for a crowd, add a bag of baby carrots and a sliced onion on top of the beef before adding the soup; just know this technically adds more ingredients beyond the base three. For a slightly thicker, gravy-like sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. If you prefer a lower-sodium version, choose reduced-sodium condensed soup and a low-sodium onion soup mix, then adjust salt at the table. Leftovers make wonderful beef sandwiches or can be folded into cooked egg noodles with a handful of peas for an easy next-day dinner.
