Three-Ingredient Slow-Cooker Beef

This three-ingredient slow-cooker beef combines cubed stew meat with dry onion soup mix and condensed cream of mushroom soup. The covered slow cooking turns the beef fork-tender and creates a savory sauce without a separate browning step. An optional half cup of water or beef broth can be added when extra gravy is preferred.

Ingredients

• 2 to 2 1/2 pounds thawed raw beef stew meat, with cubed chuck suggested
• 1 packet dry onion soup mix, about 1 ounce
• 1 (10.5-ounce) can cream of mushroom soup
• 1/2 cup water or beef broth, optional for extra gravy

Instructions

1. Place the raw cubed beef directly into the slow cooker.
2. Sprinkle the dry onion soup mix evenly over the meat.
3. Spoon the cream of mushroom soup over the top.
4. Add the optional water or beef broth only if you want extra gravy.
5. Stir lightly, just enough to coat the beef. The ingredients do not need to be completely blended.
6. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
7. The beef is ready when it is fork-tender and the pieces have reached at least 145°F in the center. Let the beef rest in the covered cooker for at least 3 minutes before serving.

Preparation Notes

Keep the beef pieces reasonably similar in size so they soften at a similar rate. The published formula allows a range of 2 to 2 1/2 pounds, so choose the amount that fits your slow cooker while retaining the same soup and seasoning quantities.

The optional liquid changes the consistency rather than the core method. Omit it for a thicker coating, or use the stated half cup of water or broth for more gravy. Do not repeatedly lift the lid during cooking, since doing so releases heat and can interrupt the slow-cooker schedule.

Serving, Storage, and WW Note

The recipe provides a range of four to six servings. Portion size, beef cut, soup brand, onion-soup packet, and optional broth all affect nutrition and any WW calculation. Enter the exact products and selected serving count into the current WW app rather than assigning an unverified value.

Refrigerate leftovers within two hours in shallow covered containers and use them within three to four days. Reheat leftovers to 165°F. Do not leave the filled slow-cooker insert at room temperature for cooling or storage.