GONE-ALL DAY STEW
From TOH Country Woman. No name is mentioned to give credit. I did change up a bit for us. I shared this recipe with my friend, Donna and she cooked it in the crockpot and added a little more liquid. I have only cooked it using the directions as outlined below. This is a thick stew so if you do not like a thick stew, I would recommend adding more liquid. We like our stew thick.
Provided by happynana
Categories Stew
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees.
- Mix together, soup, wine, and flour until smooth. Add bouillon cubes (no dissolving necessary), Italian seasoning and garlic.
- Pepper beef to desired amount.
- Put all meat and vegetables in large roasting pan. I used my dutch oven pan.
- Pour soup mixture over the top and mix well.
- Bake covered at 275 degrees for 4 to 5 hours.
- When ready to serve adjust seasoning if desired. Serve with crusty bread or over noodles.
Nutrition Facts : Calories 438.7, Fat 22.8, SaturatedFat 9.2, Cholesterol 78.3, Sodium 459.9, Carbohydrate 33.1, Fiber 4.3, Sugar 6.9, Protein 25.5
BEST EVER BEEF STEW
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
GONE ALL AFTERNOON STEW
This recipe is from a cookbook our church published several years ago. I have made this numerous times as directed, but I have also placed all the ingredients in a slow cooker and let it go all day and the results are the same...delicious!!
Provided by cookCol
Categories Stew
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 275.
- Mix all ingredients together in large bowl (Do not brown meat first).
- Place in large casserole dish; cover and bake at 275 for 4 hours.
- Remove bay leaf before serving.
Nutrition Facts : Calories 526.2, Fat 29.6, SaturatedFat 12, Cholesterol 101.3, Sodium 762.6, Carbohydrate 31.9, Fiber 4.3, Sugar 7.7, Protein 31.1
GONE-ALL-DAY STEW
I found this recipe in the March/April 1991 issue of Reminisce magazine and it was by Patricia Kyle. I've tried many stews, but this is the one I always come back to. It is delicious and a family favorite. Easily doubles and triples and can be put together the night before and popped in the oven the next day. Use more or less...
Provided by Patricia J.
Categories Beef Soups
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 275 degrees.
- 2. Mix all ingredients (except tomato soup, water, flour, and beef bouillon cubes) in a roaster sprayed with Pam. (I just use my hands to mix all the ingredients together after they are in the roaster).
- 3. Place one bouillon cube on top and at each end of the above mixture.
- 4. Mix tomato soup, water, and flour together. Pour over top of above ingredients. Do NOT stir.
- 5. Place lid on roaster and place in preheated oven.
- 6. The directions said to bake for 4-5 hours, but start checking at 3 hours as mine always gets done sooner. If the meat is tender then the stew is done.
- 7. Pat's Notes: Can use sliced baby portabella mushrooms in place of button mushrooms. Use as many as you want. I'll also use baby carrots instead of the larger carrots...put in as many as you want.
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