Best Contest Winning Gone All Day Stew Recipes

GONE-ALL-DAY STEW

Gone-All-Day Stew image

This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms and low-sodium bouillon granules. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water or red wine
2 teaspoons beef bouillon granules
3 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon coarsely ground pepper
6 white onions or yellow onions, quartered
4 medium potatoes, cut into 1-1/2-inch slices
3 medium carrots, cut into 1-inch slices
12 large fresh mushrooms
1/2 cup sliced celery

Steps:

Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.

Nutrition Facts : Calories 385 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 416mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.

GONE-ALL-DAY STEW

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I found this recipe in the March/April 1991 issue of Reminisce magazine and it was by Patricia Kyle. I've tried many stews, but this is the one I always come back to. It is delicious and a family favorite. Easily doubles and triples and can be put together the night before and popped in the oven the next day. Use more or less...

Provided by Patricia J.

Categories Beef Soups

Number Of Ingredients 11

Ingredients

1 can(s) tomato soup, undiluted
1 c water or wine (i use water)
1/4 c all purpose flour
2 lb beef chuck roast, cut in 1-inch cubes
3 medium carrots, peeled, cut into 1-inch chunks
6 small white boiling onions, whole and peeled
4 medium potatoes, peeled and cut into 1 1/2-inch cubes
2 stalk(s) celery, cut into 1-inch chunks
12 large button mushrooms, fresh and leave whole
2 beef bouillon, cubes
salt and pepper to taste

Steps:

1. Preheat oven to 275 degrees.
2. Mix all ingredients (except tomato soup, water, flour, and beef bouillon cubes) in a roaster sprayed with Pam. (I just use my hands to mix all the ingredients together after they are in the roaster).
3. Place one bouillon cube on top and at each end of the above mixture.
4. Mix tomato soup, water, and flour together. Pour over top of above ingredients. Do NOT stir.
5. Place lid on roaster and place in preheated oven.
6. The directions said to bake for 4-5 hours, but start checking at 3 hours as mine always gets done sooner. If the meat is tender then the stew is done.
7. Pat's Notes: Can use sliced baby portabella mushrooms in place of button mushrooms. Use as many as you want. I'll also use baby carrots instead of the larger carrots...put in as many as you want.

GONE-ALL DAY STEW

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From TOH Country Woman. No name is mentioned to give credit. I did change up a bit for us. I shared this recipe with my friend, Donna and she cooked it in the crockpot and added a little more liquid. I have only cooked it using the directions as outlined below. This is a thick stew so if you do not like a thick stew, I would recommend adding more liquid. We like our stew thick.

Provided by happynana

Categories Stew

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 3/4 ounce) can tomato soup, undiluted
1 cup water (we used red wine) or 1 cup red wine (we used red wine)
1/4 cup flour
2 beef bouillon cubes
1 tablespoon italian seasoning
1 teaspoon minced garlic
fresh ground pepper
2 lbs beef chuck roast, cut into 1 to 2 inch chunks
3 medium carrots, cut into 1 inch diagonal slices
2 -3 yellow onions, quartered (depending on how much onion you like)
4 medium potatoes, cut into 1 1/2 inch chunks
1/2 cup celery, cut in 1 inch chunks
12 whole mushrooms

Steps:

Preheat oven to 275 degrees.
Mix together, soup, wine, and flour until smooth. Add bouillon cubes (no dissolving necessary), Italian seasoning and garlic.
Pepper beef to desired amount.
Put all meat and vegetables in large roasting pan. I used my dutch oven pan.
Pour soup mixture over the top and mix well.
Bake covered at 275 degrees for 4 to 5 hours.
When ready to serve adjust seasoning if desired. Serve with crusty bread or over noodles.

Nutrition Facts : Calories 438.7, Fat 22.8, SaturatedFat 9.2, Cholesterol 78.3, Sodium 459.9, Carbohydrate 33.1, Fiber 4.3, Sugar 6.9, Protein 25.5

GONE ALL DAY BEEF STEW

Gone All Day Beef Stew image

This is a wonderful Beef Stew that is slow cooked in the oven. The aroma of the stew cooking will invite all the neighbors in for dinner.

Provided by JeannieJet

Categories Stew

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs stew meat
1 tablespoon olive oil
1 (10 3/4 ounce) can tomato soup
1 cup hot water
2 beef bouillon cubes (dissolved in above water)
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 bay leaf
4 -5 medium potatoes, cut into pieces
3 large carrots, cut into pieces
3 stalks celery, cut into pieces
1 medium onion, cut into pieces