This recipe was made up when my kitten broke a jar of braising sauce and I had 3 pounds of stew meat to do something with. It turned out so delicious! Serve with a dollop of sour cream. Crusty bread and a salad make a great side to the meal as well. Replace any portion or all of the beef stock with red wine if you wish.

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Recipe Summary

prep:
25 mins
cook:
2 hrs 20 mins
total:
2 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven or large soup pot over medium heat. Cook bacon in hot oil until crispy and the fat is rendered, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.

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  • Season beef with salt and pepper. Cook and stir about half the beef in the reserved drippings until completely browned, 5 to 7 minutes; remove browned beef with a slotted spoon to a bowl. Cook and stir remaining beef in the pot until completely browned, another 5 to 7 minutes; remove browned beef to the bowl.

  • Let the drippings retained in the pot get hot before stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the vegetables are hot, 3 to 4 minutes. Add potatoes and garlic; continue cooking and stirring until the vegetables are tender, 3 to 4 minutes more. Stir Worcestershire sauce and tomato paste through the vegetable mixture; cook until the paste begins to blend into the mixture, 1 to 2 minutes.

  • Pour the bowl with the browned beef and its juices into the pot; stir to mix with the vegetables. Add beef stock, mushroom soup, and sour cream to the beef mixture; season with rosemary, paprika, and thyme. Stir the mixture to combine.

  • Bring the stew to a boil, cover the pot with a lid, and reduce heat to medium-low; cook the stew at a simmer for 90 minutes. Stir the peas into the stew and continue cooking until the beef is tender, about 30 minutes more. Remove and discard bay leaves. Garnish with the bacon to serve.

Nutrition Facts

351 calories; protein 29g 58% DV; carbohydrates 19.7g 6% DV; fat 17g 26% DV; cholesterol 75.5mg 25% DV; sodium 555mg 22% DV. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
12/27/2012
I LOVE this recipe. It was the first time I ever made a stew and my boy friend, who loves stew really enjoyed it and said it was a "keeper". I served it with warm crusty bread and garlic, parmesean, buttered noodles, then we made mashed potatoes to go with it the next night. You can eat it just as a soup too. The only change I made was coating the beef in flour and searing it before adding it. This thickened it up a bit and made the beef more tender. I chose to omit the peas because I don't like them, so I only simmered it for 45 minutes, but I had also cut the recipe in half. I will definately make this as a cold winter night comfort food dish again! Thank you for sharing your recipe. Read More
(4)
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2012
I LOVE this recipe. It was the first time I ever made a stew and my boy friend, who loves stew really enjoyed it and said it was a "keeper". I served it with warm crusty bread and garlic, parmesean, buttered noodles, then we made mashed potatoes to go with it the next night. You can eat it just as a soup too. The only change I made was coating the beef in flour and searing it before adding it. This thickened it up a bit and made the beef more tender. I chose to omit the peas because I don't like them, so I only simmered it for 45 minutes, but I had also cut the recipe in half. I will definately make this as a cold winter night comfort food dish again! Thank you for sharing your recipe. Read More
(4)
Rating: 4 stars
02/18/2013
This was well received. We served it over wide egg noodles and it made a hearty, nutritious meal. The sour cream really gave plain old stew a nice twist. Thanks for sharing, Kelly. Read More
(3)
Rating: 4 stars
01/09/2013
Turned out quite nice. Read More
(2)
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Rating: 4 stars
05/19/2014
Tasted great, I just have a hard time giving 5 stars to a recipe with canned soup. Read More
(2)
Rating: 4 stars
10/09/2013
I didn't change anything and came out great! Delicious! Read More
(1)
Rating: 5 stars
12/06/2016
I wasn't sure what I wanted to do with a roast and I came across this recipe. I am not a fan of thyme so I left it out and added an extra tablespoon of tomato paste only because mine wasn't as red as the picture. I also sauteed my meat in 1/2 cup red wine then added all the ingredients with the exception of the sour cream in a crock pot and walked away. It was a big hit! My family really enjoyed it! Read More
(1)
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Rating: 5 stars
12/04/2013
This is simply delicioius Read More
(1)
Rating: 5 stars
09/10/2016
It was absolutely fabulous! I didn't have bacon on hand, so I cooked the beef in a stick of butter instead. I also seasoned the beef with Montreal steak seasoning instead of salt and pepper. And at the end I added mushrooms instead of peas. I'm pretty sure it would have been a fabulous 5 star recipe without any changes, but I absolutely loved it the way I prepared it as well! Read More
(1)
Rating: 4 stars
04/05/2020
With trips to the grocery being curtailed (COVID-19), what was on hand dictated searching a dish. Stewganoff fit the bill. It was delicious. I would eliminate the potato next time. I served it over hot buttered noodles so felt that starch wasn’t needed. Mushrooms would be a nice addition. More carrots and a few more peas would brighten the dish a bit. Don’t usually make things with a can of mushroom soup (oh...I had that too!), but this one is definitely worth it! Read More
(1)
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