Step 3: Make the Sauce
In a medium bowl, whisk together the condensed cream of mushroom soup, the dry onion soup mix, and the beef broth until everything is fully combined and smooth. The mixture will be thick and deeply savory — this is exactly what you want. Pour this sauce evenly over the beef and vegetables in the slow cooker, making sure everything is lightly coated.
Step 4: Cook Low and Slow
Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is completely tender and falls apart easily when pressed with a fork and the vegetables are soft and cooked through. The LOW and SLOW method is strongly recommended — it gives the collagen in the beef time to fully break down, resulting in meat that is exceptionally tender and juicy rather than tough or chewy.
Step 5: Stir and Serve
Give the stew a gentle stir to combine everything and to ensure the sauce has distributed evenly throughout. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in deep bowls with your choice of sides.
