Best 5 Gone All Day Stew Recipes

**Begin with a hook:** Dive into a culinary journey of flavors and aromas with our Gone All Day Stew, a hearty and comforting dish that will warm your soul and tantalize your taste buds.

**Introduce the main recipe:**

- Our Gone All Day Stew is a classic slow-cooked dish that combines tender beef, succulent vegetables, and a rich, flavorful broth.
- Simmered to perfection, this stew is a symphony of textures and flavors that will leave you craving for more.
- The beef, braised until fall-apart tender, melts in your mouth, while the vegetables retain a slight crunch, adding a delightful contrast.
- The broth, infused with herbs and spices, is a flavor bomb that elevates the entire dish.

**Highlight variations:**

- For those who prefer a vegetarian option, our Gone All Day Vegetable Stew is a vibrant and flavorful alternative.
- Packed with an array of colorful vegetables, this stew is a healthy and satisfying meal that showcases the bounty of nature.
- For a touch of international flair, try our Gone All Day Moroccan Beef Stew.
- Inspired by the vibrant flavors of Morocco, this stew features a blend of aromatic spices, dried fruits, and nuts that will transport you to a bustling Marrakech souk.

**End with a call to action:**

- Whether you're a seasoned home cook or a beginner looking for a comforting and delicious meal, our Gone All Day Stew recipes are sure to satisfy your cravings.
- So gather your ingredients, prepare your slow cooker, and embark on a culinary adventure that will leave your taste buds dancing.

Let's cook with our recipes!

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.

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 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.

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.

Tips:

Use a large pot: You'll need a large pot to accommodate all of the ingredients for this stew. A Dutch oven is a good option because it has a heavy bottom that will help to evenly distribute the heat.
Brown the meat before adding it to the pot: Browning the meat will help to develop its flavor and create a richer stew. You can do this in a large skillet over medium-high heat.
Use a variety of vegetables: This stew is a great way to use up leftover vegetables. You can add any vegetables that you like, such as carrots, celery, potatoes, onions, and mushrooms.
Add some herbs and spices: Herbs and spices will help to add flavor to the stew. Some good options include thyme, rosemary, oregano, garlic powder, and onion powder.
Simmer the stew for at least 1 hour: The longer you simmer the stew, the more flavorful it will be. You can cook it for up to 4 hours, or until the vegetables are tender and the meat is cooked through.
Serve the stew with crusty bread or rice: This stew is perfect for a cold winter night. Serve it with crusty bread or rice, and enjoy!

Conclusion:

This gone-all-day stew is a hearty and flavorful dish that is perfect for a cold winter night. It's easy to make, and you can use any vegetables that you like. The stew can be simmered for up to 4 hours, or until the vegetables are tender and the meat is cooked through. Serve it with crusty bread or rice, and enjoy!