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Skier's Stew Recipe

Skier's Stew Recipe

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 YIELD: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

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).

Nutritional Facts

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

Reviews for Skier's Stew

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MY REVIEW
LGLandC
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
edlou
Reviewed Sep. 17, 2011

"Better than my stew"

MY REVIEW
Joan a Rehome
Reviewed Mar. 20, 2011

"This recipe is so easy yet so delicious"

MY REVIEW
Homecooking29
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
usmcwife02
Reviewed Nov. 2, 2010

"Mark loved it"

MY REVIEW
coricolorado
Reviewed Apr. 22, 2010

"I followed this recipe to the letter and it was AWFUL. Carrots and potatoes were still crunchy. We had to order pizza."

MY REVIEW
Pepper 437
Reviewed Jul. 7, 2009

"it was really good. In stead of water i used vegatable stock and beef broth. plus i added celery too."

MY REVIEW
mslaughland
Reviewed Dec. 22, 2008

"Very tasty."

MY REVIEW
klrode
Reviewed Jan. 2, 2008

"Add salt and pepper for additional flavor."

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Wine Pairings

Light-Bodied Red Wine

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