Best 5 Gone All Day Beef Stew Recipes

Indulge in the tantalizing flavors of Gone All Day Beef Stew, a classic dish that epitomizes comfort food. Slow-cooked to perfection, this hearty stew features succulent beef, tender vegetables, and a rich, flavorful broth that will warm your soul. Our curated collection of recipes offers a variety of options to suit every taste, from traditional to modern variations. Whether you prefer a classic beef stew simmered with red wine and herbs, or a more adventurous stew infused with spices and exotic ingredients, we have a recipe that will satisfy your cravings. Discover the ease of preparing this delectable dish in your slow cooker, Dutch oven, or Instant Pot, and enjoy a satisfying meal that's perfect for busy weeknights or cozy weekend gatherings.

Let's cook with our recipes!

CONTEST-WINNING GONE-ALL-DAY STEW

Contest-Winning Gone-All-Day Stew image

This healthy stew is one of my husband's favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster...no dissolving first in liquid. No additional salt is necessary. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1/4 cup all-purpose flour
1 boneless beef chuck roast (2 pounds), 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 medium onions, quartered
4 medium potatoes, cut into 1-1/2-inch pieces
3 medium carrots, cut into 1-inch pieces
12 large fresh mushrooms
1 celery rib, cut into 1-inch pieces
Hot cooked egg noodles, optional

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.

Nutrition Facts : Calories 416 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 497mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 6g fiber), Protein 28g 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.

GONE ALL DAY STEW

Gone All Day Stew image

Provided by Kitchen Crew

Categories Beef Soups

Number Of Ingredients 13

Ingredients

1 can(s) tomato soup
1 c water or red wine
1/4 c flour
2 lb beef, cut in 1 inch chunks
3 medium carrots, cut into 1 inch chunks
6 onions, quartered
4 potatoes, cut into 1 inch chunks
1/2 c celery, cut into 1 inch chunks
12 large fresh mushrooms
2 beef bouillon cubes
1 Tbsp italian seasoning
1 bay leaf
3 dash(es) freshly ground pepper

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.

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:

For a richer flavor, use a combination of beef broth and red wine instead of all water.
If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid.
Sear the beef in batches so that it doesn't overcrowd the pot and doesn't steam instead of sear.
Use a variety of vegetables for a more flavorful stew. Some good options include carrots, celery, onions, potatoes, and peas.
If you want a thicker stew, add a cornstarch slurry or a tablespoon of flour to the stew liquid. Cook until the stew has reached your desired consistency.
Serve the stew with mashed potatoes, rice, or noodles.

Conclusion:

This hearty and flavorful beef stew is perfect for a cold winter day. It's easy to make and can be cooked in one pot. The beef is fall-apart tender and the vegetables are cooked to perfection. This stew is sure to be a hit with your family and friends.