Skier's Stew Recipe
Skier's Stew Recipe photo by Taste of Home

Skier's Stew Recipe

Publisher Photo
This recipe is called "Skier's Stew" because you put it in the oven…and head for the slopes! It looks after itself for 5 hours. I like to prepare it two or three times a month in the fall and winter. When I come home after a busy day and get in out of the cold, a good hot dinner is waiting for me! — Traci Gangwer, Denver, Colorado
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
MAKES: 8 servings

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 8 medium carrots, cut into 1-inch slices
  • 6 large potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 ounces) tomato sauce
  • 1 to 1-1/2 cups water
  • 1 envelope onion soup mix

Nutritional Facts

1 serving (1 cup) equals 430 calories, 8 g fat (3 g saturated fat), 70 mg cholesterol, 637 mg sodium, 61 g carbohydrate, 7 g fiber, 29 g protein.

Directions

  1. In a large skillet, brown meat in batches in oil; drain. Transfer to a 5-qt. slow cooker. Top with vegetables. Combine the tomato sauce, water and soup mix; pour over the top.
  2. Cover and cook on low for 4-1/2 to 5 hours or until meat and vegetables are tender. Yield: 8 servings (3 quarts).
Originally published as Skier's Stew in Bountiful Harvest Cookbook 1994, p40

Nutritional Facts

1 serving (1 cup) equals 430 calories, 8 g fat (3 g saturated fat), 70 mg cholesterol, 637 mg sodium, 61 g carbohydrate, 7 g fiber, 29 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Skier's Stew

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 7, 2011

"My family loved this stew. I modified it a bit. First, I added a whole coarsely chopped yellow sweet onion, I made my own onion mix from a recipe on TasteofHome.com, I used a 28 oz. can of chunky tomato sauce, added white and red turnips and finally, I used chuck roast from Earth Fare and had the butcher cube it for me. The meat was very tender!! The tomatoes give it a little tangy flavor, which was delicious. I let it sit for about 2 hours after it finished cooking and it was still warm for dinner and the veggies were tender. Made 6 big servings."

MY REVIEW
Reviewed Sep. 17, 2011

"Better than my stew"

MY REVIEW
Reviewed Mar. 20, 2011

"This recipe is so easy yet so delicious"

MY REVIEW
Reviewed Jan. 21, 2011

"This was a hit at my house ,very tasty indeed thank you for sharing , I will make it again soon:))"

MY REVIEW
Reviewed Nov. 2, 2010

"Mark loved it"

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