Slow Cooker 4-Ingredient Amish 5-Hour Stew

Ingredients:

• 2 pounds beef stew meat, cut into 1- to 1½-inch chunks
• 2 (10.5-ounce) cans condensed tomato soup (do not dilute)
• 1 (1-ounce) packet dry onion soup mix
• 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)

Instructions:

1. Layer the Beef
   Place the raw stew meat in an even layer on the bottom of a 5- to 6-quart slow cooker.
2. Season
   Sprinkle the dry onion soup mix evenly over the meat.
3. Add the Soup
   Pour the condensed tomato soup directly over the top. Spread gently to cover most of the meat. Do not add water.
4. Top with Vegetables
   Add the frozen mixed vegetables on top. Lightly press them down into the soup mixture. Do not stir.
5. Cook
   Cover and cook on HIGH for about 5 hours, or LOW for 8–9 hours, until the beef is fork-tender and vegetables are fully cooked.
6. Stir & Serve
   Stir everything together into a thick, savory gravy. Taste and adjust with salt and black pepper if needed. Serve hot.

Serving Suggestions

• Spoon over mashed potatoes
• Serve over egg noodles or rice
• Pair with crusty bread or dinner rolls
• Add a simple green salad or steamed green beans on the side

Variations & Tips

• Add 1 teaspoon dried thyme or Italian seasoning for extra depth.
• Stir in ½ to 1 cup beef broth after cooking for a thinner consistency.
• For a creamier version, mix in ¼ to ½ cup sour cream or heavy cream before serving.
• Swap frozen vegetables for 3 cups small-cut fresh carrots, potatoes, and celery.
• Add a pinch of red pepper flakes for gentle heat.
• Use cubed chuck roast instead of pre-cut stew meat to save money.

Storage

• Refrigerate up to 4 days in an airtight container.
• Freeze up to 3 months.
• Reheat in the microwave or on the stovetop, adding a splash of broth if needed.