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Contest-Winning Gone-All-Day Stew Recipe

Contest-Winning Gone-All-Day Stew Recipe

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 YIELD:8 servings


  • 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


  • 1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
  • 2. 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.
  • 3. Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired. Yield: 8 servings.

Nutritional Facts

1 serving: 416 calories, 15g fat (5g saturated fat), 74mg cholesterol, 497mg sodium, 43g carbohydrate (14g sugars, 6g fiber), 28g protein.

Reviews for Contest-Winning Gone-All-Day Stew

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Joscy User ID: 2694585 48986
Reviewed 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 User ID: 4027184 22965
Reviewed Feb. 26, 2013

"How much would equal one serving?"

cjmead User ID: 293231 21203
Reviewed 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 User ID: 3148826 25916
Reviewed 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 User ID: 3311134 50272
Reviewed 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 User ID: 4923098 50188
Reviewed Mar. 6, 2010

"Very good stew and easy to make."

lyndatea User ID: 1213401 50186
Reviewed 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 User ID: 1821787 50185
Reviewed Feb. 26, 2010

"Wonderful easy Thanks whom every sent it in ..."

ptuner User ID: 3458490 25915
Reviewed 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 User ID: 4389335 44558
Reviewed 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."

123Lon User ID: 3759556 21198
Reviewed Feb. 25, 2010

"Use low sodium beef boullion and tomato soup would cut the sodium of this recipe greatly. There are still enough veggies and seasoning to maintain flavor.


megenhonner User ID: 2909765 50635
Reviewed Feb. 3, 2009

"This is excellent. I only follow the amounts roughly, adding considerably more liquid, because my husband loves "THE BROTH"--which he raves over every time. Thanks for a great recipe."

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