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Gone-All-Day Stew Recipe

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This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster...no dissolving first in liquid. No additional salt is necessary.

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Diabetic Friendly

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Gone-All-Day Stew Recipe

Prep: 25 min. Bake: 4 hours

Yield: 8 Servings

25 240 265

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 reduced-sodium beef bouillon cubes
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

Directions

Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake 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. Yield: 8 servings.

Originally published as Gone-All-Day Stew in Reminisce March/April 1991, p36

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Gone-All-Day Stew (3)

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Reviewed on Nov. 20, 2011 by jessescrew

This is very good and it makes your house smell amazing while it is cooking. Even my picky-eater daughter liked this. I used 1/2 cup of red wine and 1 can of beef broth instead of any water and the beef bouillion cubes. This is a great cold-weather day dinner. Takes a little time to prep the veggies, so if you are using the crock pot on a work day, I would suggest doing the prep work the night before.

Reviewed on Nov. 01, 2011 by ldwarner

Amending my first review...while going over this recipe, I noticed the ingredients and cooking process have been altered from the original printed recipe from the magazine. The original recipe requires no browning of the meat and no oil. Just mix the flour, soup and water/wine until smooth, then combine remaining ingredients into a covered roasting pan. Bake at 275 for 4-5 hrs. I only bake mine for 2 1/2 -3 hours in a cast iron pot.

Reviewed on Nov. 01, 2011 by ldwarner

I've been making this stew for at least 10 yrs, when it was first printed in TOH. It's EXCELLENT and has become a family/friend favorite! Great flavor from only a few ingredients and leftovers are rare. I cook mine in a cast iron chicken pot and find that it takes much less time than the recipe calls for. This stew is a winner!