Gone-All Day Stew
"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."
photo by terimorse1
- Ready In:
- 4hrs 20mins
- Ingredients:
- 13
- Serves:
-
8
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
directions
- 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.
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Reviews
-
I first found this recipe in the Taste of the Country (before they were Taste of Home) spiral bound cookbook. Love this recipe! It's my go to favorite beef stew! And we like it thick, also. :) -
Our family loved this & I did too because of the flavor & the ease . Will make this often. Made for Aussie Swap #38 -
This is the easiest beef stew recipe I have ever encountered. Just throw it all into the Dutch oven and go! I made a few adjustments to the recipe to suit our tastes but retained the basic feel. Because we like our stew with a lot of liquid, I added 1 1/2 cups water (along with the tomato soup and wine), increased the flour to 1/2 cup for a proper thickening ratio and added one more beef bouillon cube. Because I was out of Italian seasoning, I substituted 1 tsp. oregano, 1 tsp. marjoram and two bay leaves. I also added frozen green beans and corn during the last 30 minutes of cooking. The stew was perfectly delicious, hearty and satisfying on a damp Spring day. I made it for Sunday dinner yesterday. DH, 1-year-old DD, Grandpa and Nana were all very impressed. Thanks for a keeper! (Made for AUS/NZ Recipe Swap #38)
RECIPE SUBMITTED BY
I am a real estate agent along with my husband, Mike. I enjoy meeting people and helping them sell or find a home. I have been happily married for 27 years. We have 1 daugther and 3 grandsons. My favorite recipes are from Paula Deen. I love to cook and eat -- that is why I workout 5 to 6 times a week. I enjoy Bible study, cooking, working out at the gym and reading. My husband and I love spending time with our grandsons who live about 45 miles from us. We are quick to give Our Heavenly Father credit for all the wonderful blessings in our life.
My pet peeves are greed and people who are always late. I love this site and it is so much fun. I have met many nice chefs while participating in the contests. I think it is unfair when chefs change an original recipe and then give a low rating.
The way I will rate recipes:
5***** Delicious Recipes that we enjoyed and will want to have again and again.
4****Recipes that I would make again but make some changes.
3***Recipes that I would probably not try again without some major changes.
I will not give a 1 or 2 rating as I know that the chefs that took time to enter the recipe felt it was deserving to share. I just have different tastes than them.
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