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

Skier's Stew Recipe

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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


  • 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 cup: 430 calories, 8g fat (3g saturated fat), 70mg cholesterol, 637mg sodium, 61g carbohydrate (9g sugars, 7g fiber), 29g protein


  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

Light-Bodied Red Wine

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

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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, 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."

Reviewed Sep. 17, 2011

"Better than my stew"

Reviewed Mar. 20, 2011

"This recipe is so easy yet so delicious"

Reviewed Jan. 21, 2011

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

Reviewed Nov. 2, 2010

"Mark loved it"

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