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Home-Style Stew

My husband and I both work full time and we have three daughters, so good, quick meals are important. This stew works wonders. It always tastes great and is a regular menu item for us. —Marie Shanks, Terre Haute, Indiana
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    5 servings


  • 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.
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Average Rating:
  • connie vicker
    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.

  • donna
    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.

  • knscuba
    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!,

  • recipe book
    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!

  • springman
    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.

  • missel1968
    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?

  • eubecknx
    Nov 11, 2015

    Great recipe. I used Bloody Mary mix instead of Tomato soup .

  • 1914skin
    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!

  • Moemoe67
    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!!!!!

  • janet.newburg
    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.