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Skier's Stew Recipe

Photo by: Taste of Home Skier's Stew Recipe

This recipe is called "Skier's Stew" because you put it in the oven...and head for the slopes! It looks after itself for 5 hours. I like to prepare it two or three times a month in the fall and winter. When I come home after a busy day and get in out of the cold, a good hot dinner is waiting for me!

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Skier's Stew Recipe

Prep: 20 min. Cook: 4-1/2 hours

Yield: 8 Servings

20 270 290

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
8 medium carrots, cut into 1-inch slices
6 large potatoes, peeled and cut into 1-inch cubes
1 to 1-1/2 cups water
1 can (15 ounces) tomato sauce
1 envelope onion soup mix

Directions

In a large skillet, brown meat in oil; drain. Transfer to a 5-qt. slow cooker. Top with vegetables. Combine the water, tomato sauce and soup mix; pour over top. Cover and cook on low for 4-1/2 to 5 hours or until meat and vegetables are tender. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 430 calories, 8 g fat (3 g saturated fat), 70 mg cholesterol, 637 mg sodium, 61 g carbohydrate, 7 g fiber, 29 g protein.

Originally published as Skier's Stew in Bountiful Harvest Cookbook , p40

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Skier's Stew

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Reviewed on Dec. 07, 2011 by LGLandC

My family loved this stew. I modified it a bit. First, I added a whole coarsely chopped yellow sweet onion, I made my own onion mix from a recipe on TasteofHome.com, I used a 28 oz. can of chunky tomato sauce, added white and red turnips and finally, I used chuck roast from Earth Fare and had the butcher cube it for me. The meat was very tender!! The tomatoes give it a little tangy flavor, which was delicious. I let it sit for about 2 hours after it finished cooking and it was still warm for dinner and the veggies were tender. Made 6 big servings.