Gone-All-Day Stew

25m
Prep Time
4h
Cook Time
4h 25m
Ready In


"I have been making this stew since 1991. I have tried other stews and keep coming back to this one. This is a family favorite and I have given out the recipe many times. It is not only delicious, but pretty to look at. We have a lot of snow on the ground and subzero temperatures. A perfect time to make it along with a loaf of hot bread. I think it's perfect year round. I have altered the original recipe ingredients to fit the taste of my family. The original recipe was published in the Reminisce Magazine March/April 1991 and was by Patricia Kile, Elizabethtown, Pennsylvania."

Original is 6 servings

Nutritional

  • Serving Size: 1 (643.4 g)
  • Calories 565.1
  • Total Fat - 29.3 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 141.7 mg
  • Sodium - 255.6 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 7.5 g
  • Sugars - 8.5 g
  • Protein - 35.4 g
  • Calcium - 94.9 mg
  • Iron - 4.2 mg
  • Vitamin C - 29.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 275 degrees.

Step 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).

Step 3

Place one bouillon cube on top and at each end of the above mixture.

Step 4

Mix tomato soup, water, and flour together. Pour over top of above ingredients. Do NOT stir.

Step 5

Place lid on roaster and place in preheated oven.

Step 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.

Step 7

This can be mixed the night before, refrigerated and then just put in the oven the next day.

Step 8

I tend to add more meat and I use a couple of handfuls of baby carrots instead of cutting up the whole carrots.

Step 9

Feel free to Ingrease or decrease any of the above ingredients.

Step 10

You can use two medium onions and just peel and quarter them instead of the boilingj onions.

Step 11

This recipe doubles and triples easily---just adjust your cooking time.

Step 12

Serve with hot bread and a salad.

Tips


No special items needed.

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