Best 5 Contest Winning Gone All Day Stew Recipes

Indulge in the hearty goodness of "Gone All Day Stew," a delectable dish that effortlessly blends convenience and flavor. This culinary creation boasts fall-off-the-bone beef chuck roast, tender vegetables, and a rich, savory sauce, all simmered together in one pot for a symphony of flavors. The secret lies in the slow-cooking process, which allows the ingredients to meld and harmonize, resulting in a comforting and satisfying meal. Whether you're a seasoned cook or a beginner seeking hassle-free cooking, this recipe promises a delightful experience. Discover the magic of "Gone All Day Stew" and embark on a culinary journey that celebrates the essence of comfort food.

**Additional Recipes Included:**

1. **Tuscan Sausage and Kale Soup:** Dive into the vibrant flavors of Italy with this tantalizing soup. A symphony of Italian sausage, kale, and beans, simmered in a flavorful broth, offers a hearty and wholesome meal.

2. **Loaded Baked Potato Soup:** Experience the ultimate comfort food with this indulgent soup. A creamy base embraces tender potatoes, bacon, cheese, and a touch of spice, resulting in a rich and satisfying dish that will leave you craving more.

3. **Easy Chicken and Dumplings:** Embrace the classic comfort of chicken and dumplings with this simplified recipe. Tender chicken, fluffy dumplings, and a flavorful broth come together effortlessly, creating a heartwarming and nostalgic meal.

4. **Slow Cooker Creamy Chicken Noodle Soup:** Indulge in the goodness of classic chicken noodle soup, made effortless with the convenience of a slow cooker. Juicy chicken, tender noodles, and a rich, flavorful broth combine to create a soothing and comforting meal that's perfect for a cold day.

Check out the recipes below so you can choose the best recipe for yourself!

GONE-ALL-DAY STEW

Gone-All-Day Stew image

This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms and low-sodium bouillon granules. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water or red wine
2 teaspoons beef bouillon granules
3 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon coarsely ground pepper
6 white onions or yellow onions, quartered
4 medium potatoes, cut into 1-1/2-inch slices
3 medium carrots, cut into 1-inch slices
12 large fresh mushrooms
1/2 cup sliced celery

Steps:

Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, 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 noodles or French bread.

Nutrition Facts : Calories 385 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 416mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.

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

Ingredients

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-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

Ingredients

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.

CONTEST-WINNING EASY OVEN STEW

Contest-Winning Easy Oven Stew image

Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir! I've been cooking 40 years. My husband and I have one grown daughter. -Carol Smith, Stuart, Florida

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
4 large carrots, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
1 garlic clove, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1-1/2 cups beef broth
1 can (8 ounces) tomato sauce
1/2 cup quick-cooking tapioca
1 teaspoon instant coffee granules
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional

Steps:

In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 230 calories, Fat 6g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 401mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g 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

Ingredients

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.

Tips:

- Use a Dutch oven or a heavy-bottomed pot for even heat distribution and to prevent sticking. - Brown the meat in batches if necessary to prevent overcrowding the pot and ensure even browning. - Use a variety of vegetables to add flavor and texture to the stew. Root vegetables like carrots, potatoes, and parsnips can be added directly to the pot, while others like peas or corn should be added towards the end of cooking to prevent overcooking. - Add a flavorful liquid to the stew, such as broth, stock, or even beer. - Season the stew generously with salt and pepper, and add other herbs and spices to taste. - Bring the stew to a boil, then reduce heat and simmer gently for at least 1 hour, or until the meat is tender and the vegetables are cooked through. - Serve the stew hot with crusty bread, mashed potatoes, or dumplings.

Conclusion:

With its hearty flavors and tender meat and vegetables, this all-day stew is sure to become a family favorite. The best part is that it can be made ahead of time, so it's perfect for busy weeknights. Simply reheat the stew over low heat until warmed through, and enjoy!