Best Stew


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    Servings and Ingredients

    2 lbs. stew meat, cubed
    1 can(s) tomato soup
    1 can(s) cream of mushroom soup
    ½ c. water
    ½ can(s) red wine (measured using emptied soup can)
    ½ envelope(s) dry onion soup mix
    1 to 2 bay leaves
    salt and pepper, to taste
    garlic salt, to taste
    Worcestershire sauce, to taste
    Tabasco sauce, to taste
    4 to 6 carrots, peeled and cut in 1-inch slices
    2 to 3 onions, coarsely chopped
    3 to 4 potatoes, peeled and quartered
    1 small can mushrooms
    peas, optional


    1. Brown stew meat in a greased Dutch oven.
    2. Add tomato soup, cream of mushroom soup, water, red wine, dry onion soup mix, bay leaves, salt, pepper, garlic salt, Worcestershire and Tabasco sauce. Cover. Cook about 2-1/2 hours.
    3. During the last 1-1/2 hours of cooking, add carrots, onions, potatoes and mushrooms. Can also add peas, if desired.
    4. Remove bay leaves before serving.
    5. *VARIATION: Can omit potatoes and serve stew over mashed potatoes, rice or noodles instead.