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This healthy 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. —Patricia Kile, Elizabethtown, Pennsylvania
This recipe is:
Contest Winning
Diabetic Friendly
Diabetic Exchanges: One serving equals 3 protein, 1 bread, 2 vegetable, 1/2 fat; also 311 calories, 660 mg sodium, 103 mg cholesterol, 26 gm carbohydrate, 29 gm protein, 10 gm fat.
Originally published as Gone-All Day Stew in Country Woman March/April 1988, p29
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Feb. 26, 2013 by Rockne
How much would equal one serving?
Reviewed on Nov. 08, 2012 by cjmead
I haven't made another kind of beef stew since I found this recipe. It's the herbs that make it taste so good. I never have tomato soup on hand, so I always substitute a can of tomato sauce. And I take the recipe's name at its word and cook it all day in the crockpot. I've got a potful all ready for supper and I can hardly wait to eat it! It smells wonderful!
Reviewed on May. 18, 2010 by grannygourmet
This is a good, hearty stew, but next time I will omit the Italian seasoning and go with salt and pepper instead. The seasoning was overwhelming and everyone agreed that we would like the stew better without it.
Reviewed on Mar. 08, 2010 by kimmi47
This stew was delicious. Used a 2 pound round steak instead of the chuck roast. Added a few more vegetables than called for and doubled the broth. Cooked on low for 7-8 hours. Will definatly make again.
Reviewed on Mar. 06, 2010 by Schipperke22
Very good stew and easy to make.
Reviewed on Feb. 28, 2010 by lyndatea
Outstanding flavors! I did alter the recipe slightly: For us, 4 med. onions were plenty. I added more carrots and celery + 2 cans of chopped tomatoes drained slightly. I poured the liquid over all the vegetables in the pot! Also mixed in 4 T. of corn starch last hour of cooking and yes, I had to add time. It cooked 7 hours.
Reviewed on Feb. 26, 2010 by Franny203
Wonderful easy Thanks whom every sent it in ...
Reviewed on Feb. 26, 2010 by ptuner
This stew sounds excellent but I have a question. Is 4-5 hrs. enough cooking time for the vegetables to get done with them placed on top? Most say to place these types of vegetables underneath the meat and also cook for a much longer time. Any comments? Thanks.
Reviewed on Feb. 25, 2010 by tkarinas
This gone-all-day stew is simply delicious and one I'd make any chance I got. I'm not home much, as I have a daytime job, but this stew would be ready when we all got home for supper. It's a keeper, for sure, and one we want in our recipe box.
Reviewed on Feb. 25, 2010 by 123Lon
Use low sodium beef boullion and tomato soup would cut the sodium of this recipe greatly. There are still enough veggies and seasoning to maintain flavor.LAG
Use low sodium beef boullion and tomato soup would cut the sodium of this recipe greatly. There are still enough veggies and seasoning to maintain flavor.
LAG
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