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Gone-All-Day Stew Recipe
Gone-All-Day Stew Recipe photo by Taste of Home

Gone-All-Day Stew Recipe

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4.5 21
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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. —Patricia Kile, Elizabethtown, Pennsylvania
TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES: 8 servings

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

  1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
  2. 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.
  3. 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.

Reviews for Gone-All-Day Stew

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 7, 2015

"Made this stew for a family dinner. It was a big hit! We didn't have a large enough crockpot so I put it in a lasagna pan and covered it with foil. Then baked it at 285F for 6 hours."

MY REVIEW
Reviewed Jan. 28, 2015

"made just as printed w/o mushrooms and celery since I didn't have any (wasn't going out in a snow storm) but I had to add about 2 cups of beef broth. It was really short on liquid and it needs something extra to flavor it up other wise it smelled good while cooking. I used 1/2 c of red wine instead of 1 c."

MY REVIEW
Reviewed Jan. 11, 2015

"Taking longer than the 4-5 hours stated. Vegetables not done-:("

MY REVIEW
Reviewed Nov. 14, 2014

"This was delicious !!! The wine gave it very good flavor. We do not eat beef, so I made it with shawarma and it was perfect. Also I agree with destine about the rudeness of the one star review Just because there is anonymity. Since 19 out of the 20 reviews were rated 4 or 5 stars, the reviewer must have done something wrong."

MY REVIEW
Reviewed Nov. 12, 2014

"This recipe has been in "MY FAVORITE RECIPES" collection for many years and has been

made many times. It never disappoints. The only difference being that the meat is not
browned first. However, I have been wanting this wonderful meal lately and will be making it very soon - great dinner for a cool autumn day. I make mine in a blue enamel roasting pan covered in the oven - DELICIOUS!!!!"

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