Ingredients
2 pounds beef stew meat, cut into 1- to 1 1/2-inch chunks
2 (10.5-ounce) cans condensed tomato soup
1 (1-ounce) packet dry onion soup mix
3 cups frozen mixed vegetables (such as peas, carrots, corn, and green beans)
Directions
Place the raw beef stew meat in an even layer on the bottom of a 5- to 6-quart slow cooker.
Sprinkle the dry onion soup mix evenly over the stew meat so it lightly coats the top.
Pour the condensed tomato soup directly over the seasoned raw meat, using a spatula to spread it so most of the meat is covered. Do not dilute the soup with water.
Add the frozen mixed vegetables on top of the tomato soup layer. Gently press them down so they nestle into the soup and meat a bit, but do not stir.
Cover the slow cooker with the lid and cook on HIGH for about 5 hours, or on LOW for 8–9 hours, until the beef is very tender and the vegetables are cooked through.
Once cooked, give the stew a good stir to combine the tomato soup, beef, and vegetables into a thick, savory gravy. Taste and add salt and black pepper if needed.
Serve the stew hot over mashed potatoes, egg noodles, or rice, or enjoy it on its own in a bowl with bread on the side.