Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

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.

Ingredients Nutrition


  1. Preheat oven to 275 degrees.
  2. Mix together, soup, wine, and flour until smooth. Add bouillon cubes (no dissolving necessary), Italian seasoning and garlic.
  3. Pepper beef to desired amount.
  4. Put all meat and vegetables in large roasting pan. I used my dutch oven pan.
  5. Pour soup mixture over the top and mix well.
  6. Bake covered at 275 degrees for 4 to 5 hours.
  7. When ready to serve adjust seasoning if desired. Serve with crusty bread or over noodles.
Most Helpful

Our family loved this & I did too because of the flavor & the ease . Will make this often. Made for Aussie Swap #38

SB6 April 22, 2010

This is the easiest beef stew recipe I have ever encountered. Just throw it all into the Dutch oven and go! I made a few adjustments to the recipe to suit our tastes but retained the basic feel. Because we like our stew with a lot of liquid, I added 1 1/2 cups water (along with the tomato soup and wine), increased the flour to 1/2 cup for a proper thickening ratio and added one more beef bouillon cube. Because I was out of Italian seasoning, I substituted 1 tsp. oregano, 1 tsp. marjoram and two bay leaves. I also added frozen green beans and corn during the last 30 minutes of cooking. The stew was perfectly delicious, hearty and satisfying on a damp Spring day. I made it for Sunday dinner yesterday. DH, 1-year-old DD, Grandpa and Nana were all very impressed. Thanks for a keeper! (Made for AUS/NZ Recipe Swap #38)

MarthaStewartWanabe March 15, 2010