Back to Skier's Stew

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
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

Sort By :
MY REVIEW
LGLandC User ID: 6384763 73948
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 User ID: 5423856 40451
Reviewed Sep. 17, 2011

"Better than my stew"

MY REVIEW
Joan a Rehome User ID: 5889485 20234
Reviewed Mar. 20, 2011

"This recipe is so easy yet so delicious"

MY REVIEW
Homecooking29 User ID: 4564336 18302
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 User ID: 4550980 19783
Reviewed Nov. 2, 2010

"Mark loved it"

MY REVIEW
coricolorado User ID: 4715330 46995
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 User ID: 4165913 18301
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 User ID: 1642226 45912
Reviewed Dec. 22, 2008

"Very tasty."

MY REVIEW
klrode User ID: 2722074 46994
Reviewed Jan. 2, 2008

"Add salt and pepper for additional flavor."

Loading Image

Wine Pairings

Light-Bodied Red Wine

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