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Gone-All-Day Stew

 Gone-All-Day Stew
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 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
  • 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


  • 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. Combine the tomato soup, water or wine,
  • 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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Gone-All-Day Stew (continued)

Directions (continued)

  • bay leaf. Serve with noodles or French bread. Yield: 8 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.