Good'N Easy Stew

Good’n easy stew is the five-minute-prep, 10-hour-reward dinner that made slow cookers famous. Chunks of stewing beef get tossed into the Crock-Pot with onion soup mix, cream of mushroom soup, a splash of sweet Sauterne wine, and drained canned mushrooms. Lid goes on, low heat does the rest.

The magic combo is the onion soup mix and cream of mushroom. The soup mix acts as seasoning and thickener all at once, while the condensed mushroom soup coats the beef as it breaks down and becomes the gravy. You’ll finish the day with tender chunks of beef in a rich, silky brown sauce without lifting the lid.

Sauterne wine is the unexpected ingredient that earns its keep. Just a half cup adds sweetness and acid that keeps the gravy from tasting one-note. Don’t substitute red wine, the sweet white is specifically what works with the cream of mushroom base.

Kitchen Tips

• Use a chuck roast cut into 1-inch chunks rather than pre-packaged stew meat, tougher cuts get better with long slow cooking.
• Pat the beef dry and sear in batches before adding to the slow cooker for deeper flavor (optional but worth it).
• Thicken the gravy at the end with a cornstarch slurry if it looks too thin.
• Serve over mashed potatoes, egg noodles, or buttered white rice.

Variations

• Add a cup of frozen pearl onions and a cup of baby carrots at the start for a more classic beef stew vibe.
• Swap Sauterne for a dry sherry or Marsala for a different wine character.
• Stir in a cup of frozen peas in the last 15 minutes of cooking for color and a touch of sweetness.