If you don’t like to use or buy a lot of ingredients, try a really basic recipe. Over egg noodles, please.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup water, or more as needed
- 1 (1 ounce) package dry onion soup mix
- 1 pound cubed beef stew meat
- 4 ounces cream cheese
Instructions
- Whisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on High for 1 hour. Reduce setting to Low and cook until beef is tender, 2 to 3 more hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 10 g |
| Sodium | 1241 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic
Easy recipe and a good one. I usually do a double batch so we have plenty of left overs for lunch. Those of you complaining about stew beef, stew beef is tough as shoe leather. You have to cook it for around 5-6 hours to make it tender.
Easy to make and tasted great. Did not disappoint
i doubled the sauce part so that i could cover the noodles and added the cream cheese with 30 mins left of cook time. i do the 3 hrs on low to make sure
So easy to throw together and big hit! Add 8 oz sliced mushrooms last half hour. Definitely a keeper.
I made significant changes to the recipe. I use 90/10 ground beef. I also season the meat with Canvender’s greek seasoning. I add just a 1/4 cup of flour to the onions, garlic, fresh sliced baby bella mushrooms and ground beef. Then start thickening that with good Beef stock of your choosing. I also add worcestershire sauce (teaspoon or to taste) at the end and if necessary I’ll add the can of mushroom soup. Just before serving I’ll mix in 4 to 6 ounces of sour cream and serve hot over egg noodles. I realize that this complicates a simple recipe but to me the cost difference and flavor combination works better.
I made this recipe, but didn’t have regular cream of mushroom soup, so I used the one that is like golden mushroom soup, (now called cooking mushroom soup). And I added a heaping table spoon of sour cream, and it turned out Excellent! Will definitely make it again with the regular cream of mushroom soup. Also added lots of fresh mushroom. So good 🙂
Recipe was as simple as advertised. Great as leftovers too. I am not a mushroom fan, but I can see where some that love them would recommend adding mushrooms to this recipe.
Way too much cream cheese. I tasted it prior to adding the cheese and thought it tasted great. Maybe 1 ounce of cream cheese would be good. 4 ounces is overpowering.
Brilliant hack! I sautéed beef and mushroom then added back into the cream mix later. Also , I used a pressure cooker instead of slow cooker haha, and added a bit more water. It came out great! The onion soup flavor is a bit intense. I’m saving this recipe for another quick but indulgent treat!
I ended up using my insta pot. I did the 30 minute setting for the beef & it turned out so tender! This will definitely get made again! I loved how simple the ingredients are!!
This truly was so simple. The cream cheese added the final touch. I definitely will make this again.
I followed the receipe – used stew meat instead and cooked the meat in beef broth after sautéing. Cooked in crockpot for like 2-1/2 hrs then added the onion mushroom soup mix, and the cream of mushroom soup. I didn’t add any more water since I started with 7cups of water in the beginning. Then after another 2hra I then added the 4oz of cream cheese and then the egg noodles. It had a somewhat thin sauce, so had my sister make a slurry of the sauce and corn starch, then let it sit for 10 mins and it turned out great!!
This was simply delish!
I’m so sorry, but canned condensed soup and “soup mix” packets are nowhere on my favorite list of recipe ingredients. I quite outgrew that stuff about 45 years ago when I learned to cook. It doesn’t take a great deal more time, is far healthier (and something I’d feel comfortable serving my children), and one knows exactly what goes into one’s meals. And, not to gloat, but it tastes much more like real food – because it is. Replace that condensed soup with fresh mushrooms and a white sauce; used real onions and herbs in place of the soup mix packet. This way, you’re not adding MSG or other chemicals, and you control the amount of salt and other seasoning. This recipe, when cooked with real food, is quite tolerable. It is, after all, a simplified version of a classic. So sometimes I’ll make the classic; sometimes I’ll do the simplified version, using real food alternatives.
Here is how I changed it: substituted sour cream instead of cream cheese. Added fresh mushrooms, a dab of parsley flakes and tarragon. Yummy!!
This was a very simple dish to make. My Husband and Son loved it!! This will definitely be on our Dinner Menu many times!
I absolutely love this! This recipe is always my daughter’s request for special meals.
Made this in my Insta pot and it turned out amazing. Added some minced garlic and Worcestershire and it’s great!
Omg – so good! I used a second can of Cream of Mushroom soup and put in a bunch of onion powder since I did not have another Lipton packet. I also added mushrooms and used about 6-7 oz of cream cheese. Definitely going to make this one again and again and again!
I had 2 lbs of beef so I used 3 cans of the cream of mushroom soup, but only 1 packet of onion soup mix. I added steak seasoning, Worcestershire sauce & steak sauce (And the water), cooked on high for one hour, then added fresh sliced mushrooms and cooked for 2 more hours, then added 8oz. Cream cheese and some leftover sour cream that I had. Came out great over egg noodles! Served with a side of green beans.