Total TimePrep: 20 min. Cook: 6 hours
- 2 packages (16 ounces each) frozen vegetables for stew
- 1-1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 envelope reduced-sodium onion soup mix
- Place vegetables in a 5-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown beef on all sides.
- Transfer to slow cooker. Combine the remaining ingredients; pour over the top.
- Cover and cook on low for 6-8 hours or until meat is tender.
Nutrition Facts1-1/2 cups: 415 calories, 13g fat (4g saturated fat), 87mg cholesterol, 1205mg sodium, 41g carbohydrate (10g sugars, 2g fiber), 30g protein.
Feb 9, 2018
Not sure if I did something wrong, but we did not like this at all. My husband eats almost everything and he refused to eat it. I think it was the tomato soup in it that we didn't like. Really wanted to like this because it was so easy to make.
Jan 13, 2018
This stew was very tasty. I wasn't sure about the tomato soup at first but thought the flavors were very good. I didn't have frozen vegetables so I used baby carrots and yukon gold potatoes. Will make again.
Nov 24, 2016
Excellent! Easy to prep the night before and cook. I don't like mushroom so I substituted celery. Definitely will be making many times this winter! Yum!,
Mar 8, 2016
My husband made me promise to cook this again before the end of the month. He said that the gravy was the best he'd ever tasted!
Feb 19, 2016
I was skeptical at first about this. The soup combination sounded strange. I used fresh carrots, celery, and potatoes. Then added a can of mushrooms with the water. I had a package of garlic and onion dry dip mix that I'd had for a while that we had purchased at a craft fair so I put that in along with a partial package of onion soup mix. Cooked per instructions and it was the most yummy stew I've ever eaten. My husband loved it and had some buttered bread so he could mop up the gravy. It was a hit and so easy to make. This is my go to stew recipe now.
Jan 16, 2016
I am trying this for the first time. First time I have ever made stew. I have it on low but it looks like the veggies are browning before the soup mixture even melts along with the frozen veggies. I added a cup of water. Am I doing something wrong?
Nov 11, 2015
Great recipe. I used Bloody Mary mix instead of Tomato soup .
Oct 27, 2015
THEE BEST I followed the recipe exactly.... the last half hour I added dumplings. I have served it many times to many friends. They all raved about it. Thank you Taste of home!
Oct 27, 2015
I agree with everyone else! This recipe tastes as if you spent a lot longer on it, it's delicious. I did thin it out just a little bit with V8 juice but not necessary, great just how it is. Served it over white jasmine rice-got many compliments! Will for sure make it again! THANK YOU!!!!!
Oct 6, 2015
I really enjoyed this stew. The flavor is wonderful. I have never used tomato soup in a stew recipe. It added just enough tomato flavor without being overwhelming. I am making it again tonight and am looking forward to enjoying it all over again. Easy and simple.
Follow along as we show you how to make these fantastic recipes from our archive.