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Respected Contributor
Posts: 4,272
Registered: ‎03-09-2010

My family loves this recipe.  It is so very good on a cold day.  Thought I would share it.

 

 

1 1/2 lbs. stew meat

2 ribs of celery, diced

2 carrots, sliced

2 medium potatoes, peeled and diced

1 medium onion, chopped

other vegetables as desired

1 can of tomato soup

1 can water

2 Tblsp. Minute Tapioca or Cornstartch

1/2 pkg. dry onion soup 

 

Put all ingredients except onion soup mix in a greased casserole.  Use whatever vegetables your family likes.  Sprinkle onion soup mix over the top.  Put foil over top and then a lid on the casserole dish. Bake at 325 degrees for 3 hours.  Needs no watching.

 

Serves 6

“I heard the sound I had to follow”
In Your Wildest Dreams by Justin Hayward
Respected Contributor
Posts: 2,609
Registered: ‎03-10-2010

@4kitties  Sounds good.  I guess I could make this in a slow cooker.  Is the stew very salty?  I hate to use the dry onion soup for that reason.

Respected Contributor
Posts: 4,272
Registered: ‎03-09-2010

It does not seem salty to me Katie.  I do have the nutrition info for this recipe.

 

Per serving:  271 calories

                      28 grams protein

                       5.4 grams fat

                       27.3 grams carbs

                        2.8 grams fiber

                        44 milligrams cholesterol

                        522 milligrams sodium

“I heard the sound I had to follow”
In Your Wildest Dreams by Justin Hayward
Honored Contributor
Posts: 43,246
Registered: ‎01-08-2011

I do a pot roast (chuck roast),  with the vegetables very similar to this.

I do cut the onion into large wedges so it doesn't get lost. In place of the onion soup mix, I use an additional can of tomato soup, a half can of water and garlic.  It doesn't taste like tomato soup at all.  Very good!

Respected Contributor
Posts: 4,272
Registered: ‎03-09-2010

ECBG you are right.  The "gravy" doesn't taste like tomato soup at all after it has cooked.  You know, I have never thought to cook my pot roast this way.  Thanks for the new idea!  

 

“I heard the sound I had to follow”
In Your Wildest Dreams by Justin Hayward
Respected Contributor
Posts: 3,512
Registered: ‎03-09-2010

Yesterday, I bought a nice chuck roast-had to take out a second mortgage to finance it (boy has beef gone up), but I think this recipe will do it justice.  The only addition I plan on adding is a ton of mushrooms!

 

ECBG, I make very few savory dishes without onions and garlic. Sodium and sugar restrictions are one thing, but IF I couldn't have onions and garlic, my culinary life would be over.  I love your idea of quartering onions:  before I brown the roast, I'm going to caramelized the quarters-or attempt to. I usually caramelize onions low and slow, so my quarters might fall apart, but I know this is going to be good!

Poodlepet2

Respected Contributor
Posts: 3,512
Registered: ‎03-09-2010

I made this in my Instant Pot and switched out the soup for stock and canned chopped tomatoes.  I added the mushrooms and onions while the meat was cooking (45 minutes) did a quick release and added new potatoes and whole carrots and cooked a further 15 minutes on manual: the vegetables were amazing because they didn't get cooked to mush.

Poodlepet2