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.

plate of beef stew on a bed of white rice on a blue rimmed plate, next to a glass of red wine.

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:
beef stew with mushrooms over rice on a blue and white plate.

📖 Recipe

beef stew over rice on a blue rimmed plate.

Beef Stew with Onion Soup Mix

Published by Kate
This easy recipe for beef stew with onion soup mix has only six ingredients. Just place everything into the crockpot and cook!
4.78 from 59 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Entree
Cuisine American
Servings 6
Calories 344 kcal

Ingredients
  

  • 2 lbs chuck roast or chuck steak (or use beef stew meat)
  • 8 oz sliced mushrooms
  • 1 (1.9 oz) packet onion soup mix
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup ginger ale
  • ¾ teaspoon salt

Instructions
 

  • Cut the chuck roast into 1 inch cubes.
  • Place the onion soup mix, cream of mushroom soup, ginger ale, and salt in a crockpot. Whisk to combine.
  • Add the chuck roast and mushrooms to the crockpot. Stir to coat the beef and mushrooms with the liquid.
  • Cook on high for 3–4 hours or on low for 6–7 hours.
  • Serve over rice, buttered noodles, or mashed potatoes.

Notes

I prefer using chuck roast or chuck steak (at least 1 inch thick) for this recipe. Beef stew meat can also be used, but I find that chuck roast gets the most tender.
Add 1 lb of potatoes (red, russet, or Yukon Gold, cut into 1 inch pieces) and/or 1 cup of baby carrots if you’d like! 
Don’t have ginger ale? Substitute 1 cup of red wine
One can of sliced mushrooms can be substituted for the fresh mushrooms.

Nutrition

Calories: 344kcalCarbohydrates: 12gProtein: 33gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 107mgSodium: 1305mgPotassium: 733mgFiber: 1gSugar: 4gVitamin A: 21IUVitamin C: 1mgCalcium: 40mgIron: 4mg
Keyword beef stew
Did You Make This Recipe?Please leave a star rating and comment below!

Beef stew ingredients

ingredients for beef stew with onion soup mix on a white table.
  • 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.

crockpot with cream of mushroom soup mixture and a whisk.

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.

uncooked beef stew and mushrooms in a crockpot.

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.

crockpot beef stew with mushrooms on a blue and white plate.

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.

crockpot beef stew over rice on a blue rimmed plate.

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!

beef stew with rice on a blue rimmed plate on a dinner table with a glass of red wine.

10 Comments

  1. 5 stars
    This is a great recipe, very easy to make! I use sugar-free ginger ale, and add a small roast without cutting it into small pieces. I use my Magic Chef multi-cooker on the “stew” option which cooks it under pressure for 1 hour 30 minutes. Works every time! Thanks for the recipe.

    1. Thanks for sharing your take on the recipe. I’m glad you liked it!

  2. the idea of putting a cup of sugary ginger ale into a beef stroganoff/stew didn’t sound very appealing so i brewed a strong cup of ginger tea instead. Turned out great.

  3. If I add the potatoes and carrots along with everything else will there be enough gravy for it all?

  4. 5 stars
    This was so easy to make and tastes fantastic. I was worried about not browning the meat before cooking, but it turned out great. Reminds me of beef stroganoff. Definitely a keeper. Thank you so much! I also live in the Chicago area and feeling under the weather. I searched for an easy-to-make recipe with things I had on hand. So glad I found this!

    I had to make a couple of changes because I didn’t want to go shopping and get others sick. The only changes were that I only had one pound of meat, only half a pound of mushrooms and substituted red wine for the ginger ale. I thickened the gravy by adding a cornstarch slurry. I had it over egg noodles with a side of broccoli and carrots. Absolutely delicious. Thanks again.

    1. I’m so glad you enjoyed it! Thanks for sharing your take on the recipe. Hope you start to feel better soon! <3

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