Home-Style Stew Recipe
Home-Style Stew Recipe photo by Taste of Home

Home-Style Stew Recipe

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My husband and I both work full time and we have three daughters, so good, quick meals are important. This stew works wonders. It always tastes great and is a regular menu item for us. —Marie Shanks, Terre Haute, Indiana
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 5 servings

Ingredients

  • 2 packages (16 ounces each) frozen vegetables for stew
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 envelope reduced-sodium onion soup mix

Nutritional Facts

1-1/2 cups equals 415 calories, 13 g fat (4 g saturated fat), 87 mg cholesterol, 1,205 mg sodium, 41 g carbohydrate, 2 g fiber, 30 g protein.

Directions

  1. Place vegetables in a 5-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown beef on all sides.
  2. Transfer to slow cooker. Combine the remaining ingredients; pour over the top.
  3. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 5 servings.
Originally published as Home-Style Stew in Simple & Delicious September/October 2009, p55

Nutritional Facts

1-1/2 cups equals 415 calories, 13 g fat (4 g saturated fat), 87 mg cholesterol, 1,205 mg sodium, 41 g carbohydrate, 2 g fiber, 30 g protein.

This recipe pairs well with a light red wine.

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Reviews for Home-Style Stew

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (11)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 6, 2014

This beef stew is one of the best tasting I have ever had! I used 1 1/4 lbs. of stew meat cut into small chunks, browned them and then cooked 8 hrs. on low. Meat was so tender. I used fresh veggies instead of frozen...... used 3 small red potatoes, cut into quarters, 1 small package of baby bella mushrooms, cut into quarters, 2 stalks of celery, sliced, 1 small sweet onion, large chopped, and 1 (16 oz.) bag of baby carrots cutting the thicker ones in half.

MY REVIEW
Reviewed May. 15, 2014

Good

MY REVIEW
Reviewed Mar. 18, 2014

For those who don't care for the addition of tomato soup, try using 2 cans of Golden Mushroom soup. If you are concerned about sodium, use the reduced sodium version of both the canned soup and dry soup mix. I am watching my carb intake, so I used cubed turnips instead of potatoes - no one knew the difference! If you decide to use turnips, don't put them in at the beginning or they will turn mushy. This is also better with fresh veggies. To keep it simple I buy them pre-cut and packaged at the supermarket. I found that a splash of good balsamic and Worcestershire brought it to a new level. My Mom would always add a tablespoon of ketchup to her beef stews and soups. I use Heinz balsamic ketchup when I don't have Worcestershire or balsamic vinegar on hand. Delicious!

MY REVIEW
Reviewed Feb. 11, 2014

Made this according to the instructions given. After several hours in the slow cooker the soup mixture just sat on top of the rest. Finally I stirred it together. I wasn't impressed with the tomato soup taste in it. I think if you just used 2 cans of mushroom soup it would be much better.

MY REVIEW
Reviewed Feb. 10, 2014

This is a keeper. My crockpot cooked it faster than needed so vegetables were a little mushy . Will either start later or lower temp a bit,. Very easy - lots of flavor. Served with a French bread and a lettuce salad.

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