Slow Cooker 3-Ingredient Beef Stew

3. Instructions

Layer: Place the beef cubes and the frozen vegetable mix into the bottom of a 6-quart slow cooker.
Pour: Evenly pour the beef gravy or prepared seasoning liquid over the meat and vegetables.
Slow Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 4 hours.
Finish: Stir the stew gently before serving to incorporate any juices that have settled at the bottom.
Garnish: For a touch of freshness, top with a sprig of parsley.

The “Dump” Pot: Add a handful of fresh green peppers or diced onions during the final hour of cooking for extra texture and brightness.
Rich & Dark: Swap half of the water in the flavor base for a dark stout or red wine to add a sophisticated, malty depth to the gravy.
Cheesy Potato Skillet Style: If you prefer a thicker, less “soupy” meal, you can serve the beef and potatoes with a layer of melted cheese and dried herbs.

Serving: Serve in deep bowls, perhaps with a side of crusty bread or over a bed of egg noodles to soak up the extra gravy.
Storage: This stew is even better the next day. Store in an airtight container in the refrigerator for up to 4 days.
Freezing: This recipe freezes exceptionally well for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.

Pantry-Friendly: Relies on frozen and jarred staples, making it a perfect “emergency meal” when fresh groceries are low.
Tenderization: The slow, moist heat is the most effective way to cook tougher, more affordable cuts of beef.
Time-Saving: Active preparation takes less than 5 minutes—essentially just “dump and go”.