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This slow cooker beef stew with onion soup mix is your answer to cold nights, busy days, and that “what’s for dinner?” panic. It’s loaded with tender beef, chunky carrots, and creamy potatoes, all simmered in a rich, savory broth that basically makes itself.
The onion soup mix brings big flavor with zero effort, and the quick-cooking tapioca thickens everything into a cozy, stick-to-your-ribs situation. It’s the kind of low-effort, high-reward dinner that tastes like you actually planned ahead.
This stew is also wildly flexible. Toss in whatever root vegetables you’ve got lying around or swap in Guinness instead of wine. This stew plays nice with all kinds of extras. If you’re into cozy one-pot meals with big flavor, you’ll probably love my Dutch oven beef stew or my surprisingly addictive pumpkin and pork stew too.
Here is Why This Slow Cooker Beef Stew Recipe Works
Lazy genius level effort: Dump, stir, and walk away. The slow cooker does all the heavy lifting.
That soup mix: Onion soup mix brings concentrated flavor without a ton of ingredients or fuss.
Built-in sauce thickener: No last-minute roux. Instant tapioca thickens everything right in the pot.
Make it your own: Toss in whatever root veg you’ve got lying around or finish with peas for a pop of color.
Recipe Tips
Sear the beef for a richer flavor: If you’ve got an extra 5 minutes, searing the beef in a hot pan before adding it to the slow cooker gives the stew a deeper, more complex flavor.
Cut the veggies chunky: This keeps the carrots and potatoes from turning to mush after 8 hours of slow cooking.
Don’t skip the tapioca: It’s the secret weapon for thickening the broth without turning it into a gluey mess.
Wine optional, but recommended: If you’ve got red wine on hand, pour it in. It adds a depth that beef broth alone just can’t match. But if you’re out, extra broth works just fine.
Add peas last: Frozen peas go in during the last 10 minutes of cooking. Throw them in earlier, and you’ll get sad, mushy peas.
Troubleshooting & Tweaks
If you don’t have instant tapioca, you can use 2 tablespoons of cornstarch mixed with a little water. Just stir it in during the last 30 minutes of cooking.
Yep. It’ll be done in about 3 to 4 hours on high. Just make sure the beef is tender and the veggies are cooked through. That said, cooking on low gives the stew a deeper flavor and more tender meat.
Sure. Pork shoulder works well, or even boneless chicken thighs. Just adjust the cooking time. Or check out my Moroccan chicken stew for a totally different (but still cozy) vibe.
Storing Leftovers
- Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Store in a freezer proof container for up to 3 months.
- Reheat: Warm gently on the stovetop over medium-low heat or microwave in short bursts, stirring in between.
If you’re on a stew kick, you might also love my Spanish seafood stew for something lighter, or my ultra-cozy lamb stew that’s all about slow-simmered comfort.
Crockpot Beef Stew
Onion soup mix makes this crockpot beef stew super easy. It is comfort food without the chaos. Flavor-packed, hearty, and practically foolproof. It’s the kind of recipe that makes you look like you tried way harder than you actually did.
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Slow Cooker Beef Stew With Onion Soup Mix
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Ingredients
- 2 pounds beef stew meat
- 1 envelope onion soup mix, or 3 tablespoons homemade onion soup mix
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 sprigs fresh rosemary
- 3 sprigs Fresh thyme
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons Worcestershire sauce
- ½ cup red wine, optional
- 3 tablespoons quick-cooking (instant) tapioca
- 4 large carrots, cut into 1½-inch chunks
- 1 pound small yellow or red potatoes
- 3 tablespoons tomato paste
- 2 cups beef broth
Instructions
- Add the beef to the bottom of the slow cooker and sprinkle with the onion soup mix and herbs. Add the onion, garlic, potatoes, carrots, Worcestershire sauce, and wine, if using.
- Sprinkle the tapioca over the vegetables.
- In a small dish or cup, whisk together the tomato paste with ½ cup of the beef broth and pour over the vegetables. Add the remaining beef broth.
- Cover the slow cooker and set it on low for 7-8 hours, stirring occasionally. You can also cook it on high for 3 to 4 hours.
Notes
- For a thicker sauce combine ¼ cup of water with 3 tablespoons of cornstarch and stir into the sauce during the last 30 minutes of cooking time.
- For a deeper, richer sauce, dust the beef with flour and sear in 2 tablespoons of oil in a skillet, then add to the slow cooker and proceed with the recipe.
- Additional vegetables can be added according to your taste. Some suggestions are sliced celery, parsnips, turnips and mushrooms.
- Frozen and thawed green peas can be added 10 minutes before the set time elapses.
- If not using the red wine, substitute with additional beef broth.
Recipe Variations:
- For a veggie boost, add root vegetables like parsnips and turnips.
- Swap herbs for global spices like cumin or paprika
- Guinness makes a great wine substitute for a maltier flavor
- Mushrooms add great texture, use a mix if you have them
- Smoked sausage plays well with the beef and adds bold flavor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Would sweet potatoes work in this recipe in place of the yellow or red potatoes? I just found your web site & was looking over your recipes which ALL sound good. I have been waiting until it gets cooler here in the Deep South and I thought I would try my first recipe from you site. I have made a slow cooker beef stew before from another blog and it was good, but wanted to try this one using sweet potatoes in the crockpot. Please advise if sweet potatoes would hold up & not become mushy.
Thanking you in advance for a reply. Looking forward to trying many of your recipes!
Yes, sweet potatoes will work great in this stew. They do cook slightly faster than regular potatoes and they will get a bit softer. If you want them to have a bit more of a ‘bite’ to them, you can add them after the stew cooks for 1 hour on high or 2 hours on low.
This was the best beef stew recipe I’ve made! Thank you.
Added sautéed mushrooms in the last hour of cooking.
Pamela, I am so pleased that you enjoyed this recipe. Your addition of sautéed mushrooms sounds perfect! Thanks again for your feedback!
This looks beyond delicious with tender juicy beef. I would like a large bowl without veggies, please :-))
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