Gone-All-Day Stew

Patricia J.

By
@DaisyRing

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 amounts of meat or vegetable as you want. Very forgiving recipe and you can use baby carrots instead of regular, 2 whole onions quartered instead of boiling onions), etc. Serve with hot crusty bread.


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Rating:

Comments:

Serves:

8

Method:

Bake

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Hashtag: #beef stew