how to make beef stew in a crockpot

How To Make Onion Beef Stew In A Slow Cooker

This post may contain affiliate links (disclosure). 

beef stew with onion sauce

This onion beef stew recipe uses just 2 ingredients – beef and onions!  When the onions are cooked for a long time with the beef in a slow cooker, they turn into an onion sauce.  You get super-tender beef that melts in your mouth and a delicious onion sauce that you can dunk your bread into!

This onion beef stew is a true slow cooker recipe – all you need is a slow cooker and no other kind of cooking (such as frying pan or oven) is necessary.  Many slow cooker beef stew recipes ask you to brown meat in a frying pan before transferring it to slow cooker – well, not this one.  Making this onion beef stew is as easy as putting cut-up beef and chopped onions directly in a slow cooker and pressing the “Start” button.  There is no excuse on not making this onion beef stew – it’s the easiest and laziest main dish possible :)

How To Make Onion Beef Stew In A Slow Cooker
Recipe type: Beef
Serves: 6 servings
  • 2 lbs cut-up beef (labeled "beef stew" in a supermarket)
  • 8 onions, chopped
  • 2 tsp salt
  • ¼ tsp pepper
  1. Put beef and onions and in a slow cooker. Sprinkle with salt and pepper.
  2. Toss beef and onions so it's all combined.
  3. Set the slow cooker on either 4 hours on "High" or 8 hours on "Low".
  4. Press the "Start" button on the slow cooker :)

Here’s a picture of slow cooker onion beef stew served with make ahead mashed potatoes:

onion beef stew with mashed potatoes

Save this for later on your social media:

Get Melanie's FREE Recipes In Your Inbox!

2 replies
  1. Elizabeth Caplan
    Elizabeth Caplan says:

    No liquid? I notice that neither this recipe nor the beef stew with potatoes and onions mentions any liquid. Is this correct or have you just forgotten to mention water, wine, whatever? I have never cooked dry ingredients in my slow cooker and am intrigued to know if the ingredients will produce the necessary sauce element. Best regards, Elizabeth Caplan


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *