Slow Cooker Tomato Beef Stew… Pour thick tomato soup over raw beef chunks, mix in onion seasoning and frozen veggies, then let your slow cooker make a yummy, hearty meal. It’s my go-to when I’m not sure what to cook!
This no-fuss slow cooker beef stew turns simple stuff into a cozy family dinner. Raw meat simmers in rich tomato soup with onion mix and colorful frozen veggies for tender bites and gravy goodness. Ready with zero stirring—perfect for busy days! Serves 6-8 warmly.
What You Need (Ingredients)
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2 pounds of beef, cut into small pieces about 1 to 1½ inches big
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2 cans (10.5 ounces each) tomato soup (the thick kind)
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1 small packet dry onion soup mix
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3 cups frozen mixed veggies (like peas, carrots, corn, and green beans)
How to Make Slow Cooker Tomato Beef Stew
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Put the raw beef pieces in a flat layer at the bottom of a big slow cooker (5-6 quarts).
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Sprinkle the dry onion mix all over the top of the beef so it covers it lightly.
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Pour the tomato soup right on top. Use a spoon to spread it so most of the beef is covered. Don’t add water!
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Add the frozen veggies on top of the soup. Push them down a little so they sit in the soup and meat, but don’t mix yet.
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Put the lid on. Cook on HIGH for 5 hours, or LOW for 8-9 hours. The beef gets super soft, and veggies cook well.
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Stir everything together to make a thick, tasty gravy. Taste it—add salt or pepper if you want.
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Serve hot over mashed potatoes, noodles, rice, or just eat it from a bowl with bread!