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 amounts of meat or vegetable as you want. Very forgiving recipe and you can use baby carrots instead of regular, 2 whole onions quartered instead of boiling onions), etc. Serve with hot crusty bread.
yield
8 serving(s)
method
Bake
Ingredients For gone-all-day stew
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1 cantomato soup, undiluted
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1 cwater or wine (i use water)
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1/4 call purpose flour
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2 lbbeef chuck roast, cut in 1-inch cubes
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3 mdcarrots, peeled, cut into 1-inch chunks
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6 smwhite boiling onions, whole and peeled
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4 mdpotatoes, peeled and cut into 1 1/2-inch cubes
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2 stalkcelery, cut into 1-inch chunks
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12 lgbutton mushrooms, fresh and leave whole
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2beef bouillon, cubes
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salt and pepper to taste
How To Make gone-all-day stew
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1Preheat oven to 275 degrees.
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2Mix 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).
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3Place one bouillon cube on top and at each end of the above mixture.
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4Mix tomato soup, water, and flour together. Pour over top of above ingredients. Do NOT stir.
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5Place lid on roaster and place in preheated oven.
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6The 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.
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7Pat'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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