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


  • 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
  • 2
    stalks celery, cut into pieces
  • 1
    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
  • 1
    bay leaf
  • 1 to 2
    potatoes (optional)
  • 1 tsp
  • ·
    pepper to taste

How to Make Company Stew


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

Printable Recipe Card

About Company Stew

Course/Dish: Beef

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