Beef Stew with Onion Soup Mix

This easy Beef Stew with Onion Soup Mix is super simple—just place six ingredients into the crockpot and cook! It’s a comfort food main dish that the whole family will love.

Crockpot Beef Stew with Onion Soup Mix tastes like you’ve been cooking it all day. And you have, but it’s the crockpot that has done all the work!

Crockpot meals are lifesavers on busy evenings, so I often turn to them on Monday nights, especially. Crockpot Pork Chops and Crockpot Pot Roast with Gravy are favorites at our house, and this stew recipe has become another favorite.

You just need six ingredients for this recipe, and the best part is the easy preparation: dump everything into the crockpot and let it cook.

The recipe uses cream of mushroom soup and onion soup mix to create a delicious sauce for the beef and mushrooms. It’s perfect for serving over rice, mashed potatoes, or buttered noodles (just like my Beef Stroganoff with Cream of Mushroom Soup!).

Jump to:

• 📖 Recipe
• Beef stew ingredients
• How to make beef stew with onion soup mix
• Make ahead and freezing instructions
• Serving suggestions
• Related recipes
• 💬 Reviews

📖 Recipe

Beef stew ingredients

• I like using chuck roast for this recipe. You can also use beef labeled “beef stew meat” from your grocery store’s butcher counter.
• Sliced mushrooms complement the beef perfectly. You can substitute carrots if you prefer.
• You’ll need one packet of onion soup mix. I used a store brand, or you can use Lipton onion soup mix.
• Cream of mushroom soup and ginger ale create a flavorful, savory sauce for the stew.
• Salt dials up the flavor on all of the ingredients—don’t skip it!

How to make beef stew with onion soup mix

Start by cutting the beef into cubes, if necessary. If you purchase beef stew meat, you can skip this step. If you purchase chuck roast (like I did), slice the beef into one-inch cubes.

Next, whisk together the onion soup mix, cream of mushroom soup, ginger ale, and salt in a crockpot.

Add the beef and mushrooms, and stir to combine.

Also, if you don’t like mushrooms, you can substitute 1 cup of baby carrots instead.

Cook for 3–4 hours on high, or 6–7 hours on low.

The stew is done when the meat shreds easily with a fork and is very tender.

Garnish the stew with chopped parsley, and serve. I like serving it over rice, but buttered noodles or mashed potatoes would be good, too.

Add fresh chopped parsley to the top, if you’d like!

Make ahead and freezing instructions

This beef stew recipe can be easily made ahead and reheated. To do so, make the stew according to recipe instructions, and let it cool.

Place the stew in a covered dish in the refrigerator, where it’ll keep for up to four days.

To reheat, place the beef stew in the microwave or a saucepan over medium heat. Cook until heated through.

To freeze beef stew, place it in a freezer-safe container (such as a glass storage container, or a large freezer bag).

Freeze the stew for up to 2 months. Defrost the stew in the refrigerator overnight. Then, microwave it or warm it in a saucepan until heated through.

Serving suggestions

I like serving the Beef Stew with Onion Soup Mix over rice or buttered noodles. You could also serve it with mashed potatoes, or even on its own.

If you’d like to add potatoes and/or carrots, add the following along with the beef and cook as directed:

• 1 lb of potatoes (russet, red, or Yukon Gold), cut into 1 inch pieces
• 1 cup of baby carrots or whole carrots, sliced into 1 inch pieces

I like serving a leafy green salad on the side to complement the richness of the stew. This Church Lady Salad is a favorite of mine—the poppyseed dressing is SO good!

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