No Sneak Casserole–tender beef stew meat simmered in a savory blend of onion soup, cream of chicken, tomato paste, and red wine vinegar for a comforting slow cooker meal.
No Sneak Casserole
You can look through the glass slow cooker lid but don’t open the pot until it’s done! No sneaking bites. My husband got his hands slapped down a couple times. Haha! This beefy meal is so fast to put together. It’s one of those set it and forget it meals. Greg loved this dinner and there were no leftovers at all! This meat and sauce taste good with a slice of french bread or you can serve over some mashed potatoes, rice or noodles.
Ingredients/Substitution Ideas
- Beef stew meat–or chuck roast cut into cubes
- Dry onion mushroom soup mix–I used Lipton’s brand
- Cream of chicken soup–or cream of mushroom
- Water
- Red wine vinegar
- Tomato paste
Steps
Combine all ingredients in a slow cooker and stir.
Cover and cook on low for 4 hours, or until beef is tender.
Stir. Serve with buttered, toasted slices of french bread.
Notes/Tips
- I served this with buttered, toasted French bread slices. You can also serve with garlic bread, dinner rolls or bread sticks. Serve alongside roasted green beans.
- To add more flavor you can sear the stew meat in a skillet before adding it to the slow cooker.
- Try my homemade French bread recipe.
- Try adding in some baby carrots or mushrooms with the stew meat.
- I used my 6 quart Ninja slow cooker. My particular model is no longer sold. You can also make this in a 3 or 8 quart slow cooker.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with red wine vinegar are Genius Casserole and Crazy Day Soup.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
No Sneak Casserole
- Prep Time: 15 minutes
- Cook Time: 4 hours on low
- Total Time: 0 hours
- Yield: 4–6 servings 1x
Description
Tender beef stew meat simmered in a savory blend of onion soup, cream of chicken, tomato paste, and red wine vinegar for a comforting slow cooker meal.
Ingredients
- 2 pounds beef stew meat
- 1 envelope Lipton’s dry onion mushroom soup mix
- 1 can cream of chicken soup
- 1/2 cup water
- 2 Tbsp red wine vinegar
- 2 Tbsp tomato paste
Instructions
- Combine all ingredients in a slow cooker and stir.
- Cover and cook on low for 4 hours, or until beef is tender.
- Stir. Serve with buttered, toasted slices of french bread.
- Category: Beef
- Method: Slow Cooker
More slow cooker beef recipes…
Mom’s Slow Cooker Pot Roast
Pot roast, potatoes, carrots and gravy just like Mom used to make. An easy recipe that tastes like home.
Sweet Home Alabama Roast
An Instant Pot or Crockpot recipe for basically the best roast ever. The flavor is zesty and bold. You’re going to love this easy recipe.
Lazy Jane’s Casserole
An easy Instant Pot or Crockpot recipe for tender bites of beef stew meat with mushrooms, carrots, onions and gravy.
Beef Casserole
Beef Casserole (if you’re in Australia) or beef stew (if you’re in the United States) is made in the slow cooker and has tender bites of beef stew meat with potatoes and carrots in a rich gravy broth.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Do you have to use red wine vinegar? Can you leave it out if you don’t have any!
you can add in another type of vinegar like white, balsamic
Wondering if this could be made with chunks of chicken instead and how much the cooking time would change. I have frozen chicken thighs already cut into handy big-bite pieces, and this combo seems like it would work well with them. Maybe putting them in still frozen would make it about the same total time?
oh I think that would be so yummy!! I would only use a 2 hours on low for the big bite size pieces.
I bet it would be tasty too! Meantime, I made it with beef, and it was very good—got a B+ from my husband, along with the agreement it would be just fine to serve to guests. Thanks for the time info about the chicken chunks! I’ll let you know how it turns out if I make it (likely to happen sometime this month).
Incidentally, I didn’t have the onion mushroom mix, so I used onion soup/dip mix and added a can of mushrooms, using the liquid for some of the water. Worked quite well, I thought!
oh yeah, that is a good substitution!