6-Ingredient Crock Pot Beef And Mushroom Stew
This Crock Pot beef and mushroom stew is made with tender stew beef, onion soup mix, brown gravy mix, cream of mushroom soup, beef broth, and sliced mushrooms, and it takes just 5 minutes to prep. I make it when I need something hands-off that still feels like a real sit-down supper.
One thing I’ve dialed in with this stew is the cooking time. Eight hours on low is not optional if you want that “spoon-cut” beef, and if you stop at 6 to 7 hours, the sauce is still good, but the meat can be a little chewy, especially if your stew beef pieces are on the larger side. I learned that the hard way when my kids started clanking their forks against the bowl trying to cut a big chunk, and I knew I should’ve just let it go the full time.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 8 hours | 4-6 | Beginner + |
How To Make Crock Pot Beef And Mushroom Stew
This is a true dump-and-go dinner. No searing, no flouring, no extra pans or dishes, and that is what we love here.
Add the stew beef and sliced mushrooms to the slow cooker.
Next, add the condensed cream of mushroom soup, onion soup mix, gravy soup mix, and beef broth. Cover and cook on low for 8 hours.
When it’s done, give it one more good stir and serve it hot! I like to add homemade buttermilk cornbread on the side or super-easy dinner rolls. You can also add a green salad on the side.
Tips I’ve Learned After Making It Again And Again
Cook On Low, Not High
Low heat gives the beef time to relax and soften. Cooking on high can make stew meat tighten up and stay tough, even if it hits the “right” number of hours.
Don’t Keep Opening The Lid (speaking from experience)
Every time you lift the lid, you drop the temperature, and the slow cooker has to work its way back up. If you peek a lot, you will end up needing extra time at the end.
Stir Well At The Beginning
Those soup and gravy packets love to sit in little pockets. I scrape the bottom and corners with a spoon, then stir until I don’t see any dry mix left.
About The Mushrooms
Adding the mushrooms at the beginning gives you softer mushrooms, because they cook all day. That’s what I want in this stew, because they soak up the gravy flavor. If you prefer mushrooms with more bite, you can wait and stir them in during the last hour. (I’ve done it both ways, and the stew still turns out great.)
How Thick Should It Be?
If it looks a little thinner than you want at the end, crack the lid for the last 20 to 30 minutes so it can reduce slightly and thicken a little, and stir once or twice.
Ingredient Notes And Easy Swaps
I keep this recipe the way it is when I’m trying to make life easy, but here are a few things that help if you’re working with what you’ve got.
- Stew beef: Pre-cut stew meat works fine here. If the pieces are huge, you can cut them into more even, bite-sized chunks so they cook at the same rate. I love buying it pre-cut because it saves me time.
- Sliced mushrooms: White button mushrooms or baby bellas both work. If they’re pre-sliced, just dump them in. If you slice them yourself, keep them on the thicker side so they don’t disappear into the gravy.
- Beef broth: If you only have beef stock, use it. If you only have bouillon, mix it according to the jar directions and measure out 4 cups.
I have not tested this recipe with chicken broth, and with all the beef and gravy flavors going on, beef broth is the right choice.
How To Store Leftovers And Reheat
If you have any leftovers, you can store them in an airtight container in the refrigerator. It’ll keep for 3 to 4 days.
To reheat, warm it in a saucepan over medium-low heat or in the microwave, stirring partway through. The gravy thickens as it chills, so add a splash of beef broth when reheating if you want it a little thinner.
Can You Freeze It?
Yes. Freeze it in freezer-safe containers for up to 3 months. For the best texture, thaw overnight in the refrigerator and reheat gently. The sauce can look a little separated right when it starts warming up, but it comes back together as you stir and heat it through.
6-Ingredient Crock Pot Beef And Mushroom Stew
Ingredients
- 2 pounds stew beef
- 1 ounce packet onion soup mix
- 1 ounce packet brown gravy mix
- 2 (10.5) ounce cans condensed cream of mushroom soup
- 4 cups beef broth
- 8 ounces sliced mushrooms
Instructions
- Add the sliced mushrooms, stew beef, onion soup mix, brown gravy mix, cream of mushroom soup, and beef broth to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours, until the beef is tender.
Video
Nutrition
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