Company Stew

Martha Benner


Originally this recipe was from a small restaurant in an industrical area of KC, MO. My aunt worked in the area and went there to eat often. One day a week they made this stew and always sold out. Just before they retired they told my aunt how it was made. We came up with this in the 60s and still make it often. It was made in the oven but now I made it in the slow cooker.


★★★★★ 1 vote

8 to 10
1 Hr
8 Hr


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3 lb
stew meat (i buy roasts on sale and cut them up for these type dished)
3 to 4
carrots, chopped
1 pkg
creaming onions or 1 can drained
stalks celery, cut into pieces
turnip, cut into pieces (optional)
1 can(s)
peas, drained or not
1 can(s)
beef consomme soup
1/2 c
white wine (i use a dry wine)
4 Tbsp
minute tapioca
1 Tbsp
brown sugar
1/2 c
bread crumbs
bay leaf
1 to 2
potatoes (optional)
1 tsp
pepper to taste

How to Make Company Stew


  • 1Mix all ingredients (except potatoes). Put into a covered heavy roaster pan.
  • 2Cook 6 to 7 hours in a 250 degree oven. Add potatoes the last two hours if you want them in your stew.
  • 3If using a slow cooker I mix all ingredients and put into the cooker and cook for 8 hours on low.
  • 4Is also very good served over wild rice, noodles or just eat along with your favorite biscuits or cornbread.

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About Company Stew

Course/Dish: Beef
Hashtags: #Meal, #or, #family, #Company

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