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Contest-Winning Gone-All-Day Stew

 Contest-Winning Gone-All-Day Stew
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
8 ServingsPrep: 25 min. Cook: 4 hours


  • 1/4 cup all-purpose flour
  • 1 boneless beef chuck roast (2 pounds), 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 teaspoons beef bouillon granules
  • 3 teaspoons Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon coarsely ground pepper
  • 6 medium onions, quartered
  • 4 medium potatoes, cut into 1-1/2-inch pieces
  • 3 medium carrots, cut into 1-inch pieces
  • 12 large fresh mushrooms
  • 1 celery rib, cut into 1-inch pieces
  • Hot cooked egg noodles, optional


  • 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. In a small bowl, combine the tomato soup,
  • water, 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

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Contest-Winning Gone-All-Day Stew (continued)

Directions (continued)

  • bay leaf. Serve with egg noodles if desired. Yield: 8 servings.
Nutritional Facts: 1 serving equals 416 calories, 15 g fat (5 g saturated fat), 74 mg cholesterol, 497 mg sodium, 43 g carbohydrate, 6 g fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.