Gone-All-Day Stew Recipe
- 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
- 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.
1 each: 385 calories, 15g fat (5g saturated fat), 74mg cholesterol, 416mg sodium, 36g carbohydrate (7g sugars, 5g fiber), 27g protein.
Reviews for Gone-All-Day Stew
"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."
"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."
"Taking longer than the 4-5 hours stated. Vegetables not done-:("
"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."
"This recipe has been in "MY FAVORITE RECIPES" collection for many years and has beenmade many times. It never disappoints. The only difference being that the meat is notbrowned 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!!!!"
"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."
"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?"
"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."
"Sounds great but have not tried it yet"
"This is absolutely wonderful. We have it at least twice a month!"
"This is very good and it makes your house smell amazing while it is cooking. Even my picky-eater daughter liked this. I used 1/2 cup of red wine and 1 can of beef broth instead of any water and the beef bouillion cubes. This is a great cold-weather day dinner. Takes a little time to prep the veggies, so if you are using the crock pot on a work day, I would suggest doing the prep work the night before."
"Amending my first review...while going over this recipe, I noticed the ingredients and cooking process have been altered from the original printed recipe from the magazine. The original recipe requires no browning of the meat and no oil. Just mix the flour, soup and water/wine until smooth, then combine remaining ingredients into a covered roasting pan. Bake at 275 for 4-5 hrs. I only bake mine for 2 1/2 -3 hours in a cast iron pot."
"I've been making this stew for at least 10 yrs, when it was first printed in TOH. It's EXCELLENT and has become a family/friend favorite! Great flavor from only a few ingredients and leftovers are rare. I cook mine in a cast iron chicken pot and find that it takes much less time than the recipe calls for. This stew is a winner!"
"This has been my families favorite stew recipe for at least 10 years, ever since the recipe was published in TOH. I've always used a heavy cast iron pot in the oven and found that 2 1/2-3 hours at 275 degrees is sufficient for tender beef and vegetables. Sometimes I use wine and sometimes only water. It's a simple, hearty and delicious stew if you don't change the recipe!"
"This is NOT a good recipe. I cooked it on low for 5 hours in a 5 qt slow cooker as directed and nothing was cooked by dinner time: potatoes, onions, carrots - all were still raw. If you are going to make this, I would advise layering the potatoes, carrots and onions on the bottom (instead of the meat), and cooking on HIGH for 4 - 5 hours (or on low all day long). The flavor was good but the cooking instructions are faulty in this recipe."
"Made this for dinner. It's a great "jump-off" recipe. I used lamb instead of beef; didn't have any celery or mushrooms and it came out reallly great. I didn't brown the meat, but nex time I will. Want to use other herbs and spices next time as well."
"Fantastic recipe. I omit the celery and mushrooms and it's still delicious."
"I think I have made this more times than any other Taste of Home recipe. So easy and so delicious! I have added other vegetables when I have them or I feel like it, and I have added a few other seasonings, such as allspice. It is easy to customize."
"This is the best beef stew I ever made! I put red wine in and let it sit in the crockpot all day. It was so flavorful!"
"Definitely a repeat recipe. I didn't have red wine on hand, so instead of adding the water, I used a can of creamy tomato basil soup. My husband is already requesting this recipe again even though I made it last week!"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.