Gone All Day Beef Stew Recipes

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.

Steps:

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

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.

Steps:

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

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Steps:

• 1. Mix together tomato soup, water/wine and flour until smooth; combine with remaining ingredients in covered roasting pan.
• 2. Bake at 275 degrees for 4-5 hours.
• 3. When ready to serve, adjust seasoning, if desired.
• 4. Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer.
• 5. NOTE: Instead of Italian herb seasoning you may substitute 1 teaspoon each leaf oregano, thyme, rosemary.

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.

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.