My mom gave me this fabulous stew recipe when I was in college, and it’s been a favorite ever since. It’s a simple, fast, and flavorful dish that fills the house with comforting aromas while it simmers. Though the ingredients look basic, they build deep, rich flavors together. Best of all, it’s a hearty meal that cooks itself while you get other things done.
My partner and I are real food lovers — we care about great, honest recipes rather than fussy, niche dishes. We test and refine classic recipes until they beat everything else we’ve tried, from pulled pork to buttermilk pancakes and cinnamon rolls. This stew is another of those recipes we return to again and again.
Full disclosure: Cade doesn’t love black olives, I’m not a mushroom fan, and we both usually skip celery. This stew includes two of those ingredients, and I insisted on them because they add an invisible depth of flavor — you won’t notice them as distinct pieces after the long, slow cook. If you follow the directions and cook it low and slow, even skeptics will fall in love.
This recipe works two ways: make it from scratch using cream and broth, or use the quick method with canned soups. It also adapts easily if you don’t have a slow cooker — you can finish it in the oven in a covered dish at a low temperature. Time to add a few items to your shopping list and get cooking.
Don’t forget warm rolls for dipping — they make the meal complete.
Is Stew the Same Thing as Soup?
Soup is a dish of vegetables, meat, or fish cooked in a fairly large amount of liquid. Stew is cooked with less liquid so the ingredients are barely covered and simmered slowly in a covered pot. Stew is typically thicker than soup, with concentrated savory flavors.
Can Stew Be Made Ahead of Time?
Yes. Stew reheats very well: prepare it, refrigerate, and reheat when you’re ready to serve.
What Can You Use Instead Of Stew Meat?
Any roast-cut beef can be trimmed and cubed to substitute for labeled “stew meat.”
Mom’s Fabulous Slow Cooker Stew
Mom’s Fabulous Slow Cooker Stew
Ingredients
Our Favorite Way From Scratch
- 1 Pound Stew Meat, cubed
- 1/3 Cup Butter
- 1 Onion, chopped
- 5 Carrots, peeled & chopped (large slices)
- 2 Stalks Celery, halved lengthwise and diced
- 3/4 Cup Baby Bella Mushrooms, diced
- 1/3 Cup Flour
- 1 1/2 Cup Heavy Cream
- 1/2 Cup Milk (see note)
- 2 Potatoes, chopped (peels left on if desired)
- 1 Can (8 oz) Tomato Sauce
- 1 Package Dry Onion Soup Mix
- 2 teaspoons Basil
- 1 1/2 Cups Chicken or Vegetable Broth
The Quick Way With Canned Soup
- 1 Pound Stew Meat, cubed
- 5 Carrots, peeled & chopped (large slices)
- 2 Potatoes, chopped
- 1 Can Cream of Celery Soup
- 1 Can Cream of Mushroom Soup
- 1 Can (8 oz) Tomato Sauce
- 1 Package Dry Onion Soup Mix
- 2 teaspoons Dry Basil
- 1 Cup Water
Instructions
This stew can be finished in a slow cooker or in the oven in a covered dish. Low and slow yields the best, fall-apart meat.
From Scratch Method
- In a large Dutch oven or stock pot over medium-high heat, add the stew meat and brown on all sides for about 2 minutes. It does not need to cook through. Remove the meat to a plate and return the pot to the burner.
- Add the butter. When it is nearly melted, add the chopped onion, carrots, celery, and diced mushrooms. Cook 2–3 minutes until the onions start to turn translucent.
- Stir in the flour with a wooden spoon and cook for 30 seconds.
- Add the heavy cream and milk, stirring to combine. Cook 1–3 minutes until the mixture thickens.
- Stir in the potatoes, tomato sauce, dry onion soup mix, basil, and broth.
- Transfer everything to a slow cooker on low for 6–8 hours (we prefer 8 hours so the meat falls apart), or place in a covered dish and bake in a 250°F oven for 6–8 hours.
Quick Version (Canned Soup)
- In a large stock pot over medium-high heat, brown the meat on all sides for 2–3 minutes.
- Add the carrots and potatoes and cook 1 minute more.
- Add the canned soups, tomato sauce, dry onion soup mix, basil, and water. Transfer to a slow cooker on low for 6–8 hours (8 preferred) or bake in a covered dish in a 250°F oven for 6–8 hours.
Recipe Notes
This recipe can easily use milk instead of cream and water instead of broth. Reheat on the stovetop over medium heat.
Nutrition
Calories: 554 kcal; Carbohydrates: 32.9 g; Protein: 23.5 g; Cholesterol: 167.4 mg; Fiber: 3.4 g; Sugar: 6.1 g. (Nutrition is approximate.)
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