This slow cooker 4-ingredient Amish beef stew is the kind of dependable supper that makes a busy day feel easier. With tender beef, sweet carrots, and a rich, cozy broth, it leans on simple pantry staples and slow cooking to create an old-fashioned meal with very little fuss. It is a wonderful recipe for days when you want something hearty on the table without spending much time in the kitchen.
Serve this stew with warm buttered bread, fluffy mashed potatoes, or egg noodles to soak up the savory broth. A simple green salad, steamed green beans, or even a dish of applesauce on the side pairs nicely and keeps the meal feeling homestyle and complete.
Slow Cooker 4-Ingredient Amish Beef Stew
Servings: 6
Ingredients
2 pounds cubed beef stew meat
1 pound carrots, peeled and sliced
1 (10.5-ounce) can condensed tomato soup
1 envelope onion soup mix
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker if desired for easier cleanup.
2. Add the cubed beef stew meat and sliced carrots to the slow cooker.
3. Sprinkle the onion soup mix evenly over the beef and carrots, then spoon the condensed tomato soup over the top.
4. Stir everything together until the beef and carrots are well coated.
5. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is very tender and the carrots are soft.
6. Stir gently, taste, and serve hot in bowls.
Variations & Tips
For a thicker stew: If you like a stew that eats more like a gravy, stir in a cornstarch slurry during the last 30 minutes of cooking. Mix 2 tablespoons cornstarch with 2 tablespoons cold water before adding so it blends in smoothly.
Add potatoes: For an even heartier one-pot meal, add 3 to 4 peeled and cubed potatoes along with the carrots. This is especially nice if you want the stew to stretch a little farther for hungry family members.
For milder flavor: If you are serving picky eaters, use a little less onion soup mix or add a spoonful of water to soften the seasoning. The tomato soup keeps everything cozy and familiar without tasting too bold.
Make-ahead tip: You can place the beef and carrots in the slow cooker insert the night before and refrigerate separately from the canned soup and soup mix. In the morning, add the last two ingredients, stir, and start cooking.