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

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4.5 22 25
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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


  • 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 teaspoons beef bouillon granules
  • 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

Nutritional Facts

1 each: 385 calories, 15g fat (5g saturated fat), 74mg cholesterol, 416mg sodium, 36g carbohydrate (7g sugars, 5g fiber), 27g protein.


  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.

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Eva User ID: 8982134 257828
Reviewed Dec. 8, 2016 Edited Dec. 9, 2016

"I made this for the first time last night (12/7/16). Since it's just my husband and I, I reduced some ingredients (1 lb beef, 1 large yellow onion, 2 large potatoes, 8 oz baby carrots). I also used an 8-oz pkg of whole white mushrooms. I used red cooking wine, and also added some salt & pepper to my flour. I have a 1990's 5-quart crockpot, so I set it on HIGH. My stew was perfectly done in 6 hours. Thank you, Patricia, for sharing this recipe! We enjoyed it, and I will surely make it again!"

cjmead User ID: 293231 236867
Reviewed Nov. 7, 2015

"This is my go-to recipe for beef stew. I've been making it since the original recipe came out in TOH, but without the mushrooms. It's the herb combination that makes it so special. The house smells wonderful all day while it cooks in the crockpot."

Ckbirdy User ID: 8250287 219978
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."

mybiz92 User ID: 5406463 219075
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."

Jonettegt User ID: 6907653 217586
Reviewed Jan. 11, 2015

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

LoveToCookChicken User ID: 7580213 15506
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."

sweetviolets1 User ID: 5844763 37820
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!!!!"

HighMaintenance User ID: 2697215 12461
Reviewed Nov. 11, 2014

"This isn't about the recipe, as I haven't made it. But no matter, I agree with "destine"--"uwasv_waya" is way out of line. What vitriol--over a recipe, of all things. Whoever you are, you need to be on medication."

destine User ID: 2519270 17226
Reviewed Nov. 11, 2014

"Regarding the review by uwasv_waya - I don't understand such rudeness and vitriol over a simple recipe. You're the only one that gave it a negative review. Perhaps you did something wrong that no one else did. If the woman who contributed the recipe were standing right before you would you say what you wrote about her recipe to her face?"

walda151 User ID: 5855362 42905
Reviewed May. 23, 2014

"I haven't tried this one yet, but it is very similar to a beef stew recipe that I have made for many years, that is delicious. I don't understand uwasv_ways review. Maybe it was the worcestershire sauce that spoiled it, considering that the recipe doesn't even call for any worcestershire sauce! I think the reference to what his/her dogs eat and lick was disgusting and uncalled for."

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