Slow Cooker Creamy Mushroom Beef Stew

This slow cooker creamy mushroom beef stew is pure comfort food made with simple pantry staples. Tender chunks of beef simmer low and slow in a rich mixture of cream of mushroom soup, onion soup mix, beef broth, and mushrooms until they become fork-tender and surrounded by a savory, creamy gravy. It’s the kind of hearty meal that fills the house with an irresistible aroma and makes everyone eager for dinner.

Servings: 6–8

Ingredients

2 pounds beef stew meat, cut into bite-size cubes
2 (10.5-ounce) cans cream of mushroom soup
1 packet onion soup mix
1 cup beef broth
8 ounces fresh mushrooms, sliced
1 tablespoon Worcestershire sauce

Directions

Place the beef stew meat into a 6-quart slow cooker. Scatter the sliced mushrooms evenly over the beef.
In a large bowl, whisk together the cream of mushroom soup, onion soup mix, beef broth, and Worcestershire sauce until smooth.
Pour the soup mixture evenly over the beef and mushrooms.
Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender.
Stir well before serving to combine the gravy and beef evenly.
Serve hot over mashed potatoes, egg noodles, rice, or with crusty bread.

Variations & Tips

Add chopped onions, carrots, or celery for extra flavor and texture.
For a richer sauce, stir in 1/2 cup sour cream during the last 15 minutes of cooking.
Use baby bella mushrooms for a deeper mushroom flavor.
If the gravy is thinner than desired, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes.
Fresh parsley sprinkled on top adds color and freshness.

Storage & Food Safety

Cook beef until it becomes fork-tender and reaches a safe internal temperature.
Refrigerate leftovers within 2 hours of cooking.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months in freezer-safe containers.
Reheat until steaming hot throughout before serving.