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Contest-Winning Gone-All-Day Stew

This healthy stew is one of my husband's favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster…no dissolving first in liquid. No additional salt is necessary. —Patricia Kile, Elizabethtown, Pennsylvania
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    8 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup water or red wine
  • 2 teaspoons beef bouillon granules
  • 3 teaspoons Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon coarsely ground pepper
  • 6 medium onions, quartered
  • 4 medium potatoes, cut into 1-1/2-inch pieces
  • 3 medium carrots, cut into 1-inch pieces
  • 12 large fresh mushrooms
  • 1 celery rib, cut into 1-inch pieces
  • Hot cooked egg noodles, optional

Directions

  • Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
  • In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.
  • Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired.
Nutrition Facts
1 serving: 416 calories, 15g fat (5g saturated fat), 74mg cholesterol, 497mg sodium, 43g carbohydrate (14g sugars, 6g fiber), 28g protein.

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Reviews

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Average Rating:
  • Joscy
    Jun 2, 2014

    On board for Thursday ~ Tend to sub. beef broth in place of water . Soooooo good!! I also tebnd to make homade biscuits alongside!!

  • Rockne
    Feb 26, 2013

    How much would equal one serving?

  • cjmead
    Nov 8, 2012

    I haven't made another kind of beef stew since I found this recipe. It's the herbs that make it taste so good. I never have tomato soup on hand, so I always substitute a can of tomato sauce. And I take the recipe's name at its word and cook it all day in the crockpot. I've got a potful all ready for supper and I can hardly wait to eat it! It smells wonderful!

  • grannygourmet
    May 18, 2010

    This is a good, hearty stew, but next time I will omit the Italian seasoning and go with salt and pepper instead. The seasoning was overwhelming and everyone agreed that we would like the stew better without it.

  • kimmi47
    Mar 8, 2010

    This stew was delicious. Used a 2 pound round steak instead of the chuck roast. Added a few more vegetables than called for and doubled the broth. Cooked on low for 7-8 hours. Will definatly make again.

  • Schipperke22
    Mar 6, 2010

    Very good stew and easy to make.

  • lyndatea
    Feb 28, 2010

    Outstanding flavors! I did alter the recipe slightly: For us, 4 med. onions were plenty. I added more carrots and celery + 2 cans of chopped tomatoes drained slightly. I poured the liquid over all the vegetables in the pot! Also mixed in 4 T. of corn starch last hour of cooking and yes, I had to add time. It cooked 7 hours.

  • Franny203
    Feb 26, 2010

    Wonderful easy Thanks whom every sent it in ...

  • ptuner
    Feb 26, 2010

    This stew sounds excellent but I have a question. Is 4-5 hrs. enough cooking time for the vegetables to get done with them placed on top? Most say to place these types of vegetables underneath the meat and also cook for a much longer time. Any comments? Thanks.

  • tkarinas
    Feb 25, 2010

    This gone-all-day stew is simply delicious and one I'd make any chance I got. I'm not home much, as I have a daytime job, but this stew would be ready when we all got home for supper. It's a keeper, for sure, and one we want in our recipe box.