Best 4 Contest Winning Gone All Day Stew Recipes

Indulge in the art of slow cooking with our journey to find the ultimate recipe for a contest-winning "Gone All Day Stew." This hearty and flavorful dish is a symphony of tender meats, fresh vegetables, and aromatic herbs, simmered together to perfection. Whether you're a seasoned cook or just starting your culinary adventures, this guide will lead you through the process of creating a stew that will impress your taste buds and earn you accolades at any competition. Prepare to embark on a culinary adventure that will leave you with a pot of pure comfort food, perfect for those chilly days when only a warm and hearty meal will suffice.

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.

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 AFTERNOON STEW

Gone All Afternoon Stew image

This recipe is from a cookbook our church published several years ago. I have made this numerous times as directed, but I have also placed all the ingredients in a slow cooker and let it go all day and the results are the same...delicious!!

Provided by cookCol

Categories Stew

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs stewing beef
3 carrots, sliced (medium size)
2 onions, chopped
3 potatoes, peeled and quartered
1 (10 ounce) can condensed tomato soup
1 teaspoon salt
5 ounces water (1/2 soup can)
1 dash pepper
1 bay leaf
1/4 cup red wine
1 dash Worcestershire sauce
1/2 lb fresh mushrooms (optional)

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.

Nutrition Facts : Calories 526.2, Fat 29.6, SaturatedFat 12, Cholesterol 101.3, Sodium 762.6, Carbohydrate 31.9, Fiber 4.3, Sugar 7.7, Protein 31.1

Contest-Winning Gone-All-Day Stew Recipe:

- Use chuck roast as the main ingredient, as it becomes fall-apart-tender while cooking low and slow. - To enhance the stew's richness, add a combination of red wine, Worcestershire, and tomato sauces. - Toss the stew with baby spinach or arugula for an added fresh and healthy touch. - Incorporate creamy peanut butter to create a satay-style peanut stew with an exotic appeal. - For a vegetarian version, replace the chuck roast with tofu or tempeh. - To make the stew in a slow cooker, cook it on low for 8-10 hours, or on high for 4-6 hours. - Consider using cubes of fresh pineapple and a splash of pineapple vinegar to transform the stew into a hearty Caribbean-style dish. - Serve the stew with crusty bread, mashed sweet or white sweet or white pottaoes, or a fresh, mixed green leafy and refreshing garden, or Caesar. - Enhance the stew's visual appeal by garnishing it with fresh herbs like cilantro, parsley, or chives at the time of serving.

Conclusion:

This article provides a collection of mouthwatering slow-cooker stew flavors that are perfect for an easy and flavorful meal. The tips and tricks for customizing the stews make them suitable for a variety of dietary. A slow cooker makes the process simple and efficient, allowing you to enjoy a delicious and satisfying stew even on the busies of days. So, whether you prefer classic comfort food or a more adventurous palate, these slow-cooker stew ideas have got you covered.