A friend gave me this recipe for this hearty comfy stew several years ago and I make it often. It is great on a chilly winter's night. With only a few ingredients, this thick stew is easy and inexpensive. Pairs well with some crusty bread or cornbread. Watch closely at end of cooking time so does not scorch though.


Recipe Summary

20 mins
2 hrs 35 mins
2 hrs 55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.

  • Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.

  • Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.

Cook's Notes:

This is a very thick stew so as it begins to thicken make sure to stir often, scraping the bottom of the Dutch oven so it does not scorch.

Recipe does not cook well in a slow cooker.

Sometimes, I add 2 to 3 more carrots, potatoes, or onion and add a little more soup and water accordingly, but doubling the recipe does not work well, I have found.

Nutrition Facts

514 calories; protein 29.5g; carbohydrates 75.8g; fat 11.4g; cholesterol 59.8mg; sodium 1137.2mg. Full Nutrition