Gonealldaystew Recipes

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GONE-ALL DAY STEW



Gone-All Day Stew image

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

1 (10 3/4 ounce) can tomato soup, undiluted
1 cup water (we used red wine) or 1 cup red wine (we used red wine)
1/4 cup flour
2 beef bouillon cubes
1 tablespoon italian seasoning
1 teaspoon minced garlic
fresh ground pepper
2 lbs beef chuck roast, cut into 1 to 2 inch chunks
3 medium carrots, cut into 1 inch diagonal slices
2 -3 yellow onions, quartered (depending on how much onion you like)
4 medium potatoes, cut into 1 1/2 inch chunks
1/2 cup celery, cut in 1 inch chunks
12 whole mushrooms

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

GONE ALL AFTERNOON STEW



Gone All Afternoon Stew image

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

2 lbs stewing beef
3 carrots, sliced (medium size)
2 onions, chopped
3 potatoes, peeled and quartered
1 (10 ounce) can condensed tomato soup
1 teaspoon salt
5 ounces water (1/2 soup can)
1 dash pepper
1 bay leaf
1/4 cup red wine
1 dash Worcestershire sauce
1/2 lb fresh mushrooms (optional)

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



Gone-All-Day Stew image

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

1 can(s) tomato soup, undiluted
1 c water or wine (i use water)
1/4 c all purpose flour
2 lb beef chuck roast, cut in 1-inch cubes
3 medium carrots, peeled, cut into 1-inch chunks
6 small white boiling onions, whole and peeled
4 medium potatoes, peeled and cut into 1 1/2-inch cubes
2 stalk(s) celery, cut into 1-inch chunks
12 large button mushrooms, fresh and leave whole
2 beef bouillon, cubes
salt and pepper to taste

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.

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

GONE ALL DAY BEEF STEW



Gone All Day Beef Stew image

This is a wonderful Beef Stew that is slow cooked in the oven. The aroma of the stew cooking will invite all the neighbors in for dinner.

Provided by JeannieJet

Categories     Stew

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs stew meat
1 tablespoon olive oil
1 (10 3/4 ounce) can tomato soup
1 cup hot water
2 beef bouillon cubes (dissolved in above water)
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 bay leaf
4 -5 medium potatoes, cut into pieces
3 large carrots, cut into pieces
3 stalks celery, cut into pieces
1 medium onion, cut into pieces

Steps:

  • Brown beef in olive oil. Place in 9 x 13 pan with all other ingredients. Cover pan.
  • Bake at 275 degrees for 4 hours.

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

ALL DAY BEEF STEW



All Day Beef Stew image

Make and share this All Day Beef Stew recipe from Food.com.

Provided by Millereg

Categories     Stew

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb beef stew meat
4 carrots, cut in chunks
1 onion, chopped
2 -3 stalks celery, cut in chunks
2 -3 medium potatoes, cut in chunks
1 medium turnip, cut in small chunks or diced
1 (14 1/2 ounce) can whole tomatoes or 1 (14 1/2 ounce) can stewed tomatoes, undrained
1 dash thyme
1 dash oregano
1 pinch salt or 1 pinch salt substitute
1 low-sodium beef bouillon cube
1 1/2 cups water

Steps:

  • Stir all ingredients together in slow cooker/crockpot.
  • Cover and cook all day on low.
  • Stir gently and serve with green veggies.

Nutrition Facts : Calories 196.6, Fat 3.8, SaturatedFat 1.5, Cholesterol 48.4, Sodium 149.1, Carbohydrate 22.7, Fiber 4.5, Sugar 6.2, Protein 19.4

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