Name: Pot Roast Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Soup
Ingredients: 1 1/2 lbs. stew meat; 6 red potatoes (diced); 3 large carrots (diced); 1 yellow onion (diced); 1 box button mushrooms (quartered); 3 cloves garlic (minced); 1 can condensed cream of mushroom soup; 1 can condensed cream of celery soup; 1 packet Lipton onion soup mix; 1 low sodium beef broth; 1/2 cup red wine; 1 tablespoon flour; 2 tablespoons butter; 2 bay leaves; salt and pepper (to taste)

Creamy, comforting, and hearty…This pot roast stew is a little bowl of heaven, and the perfect winter’s night one pot meal!

The perfect chilly winters night one pot dinner idea | Pot roast stew is a great family recipe via firsthomelovelife.com

We finally had another cool front come through the other night and I’m so thankful! It’s been a really warm winter and fall so far which has been a bummer!

This time of year I love whipping out my crockpot and cast iron soup pots and making big batches of hearty soups and stews but we haven’t had cool enough weather consistently yet that has made me want to do it.

But then it happened! A night where temps dropped into the high 40s and I immediately craved my grandfather’s pot roast recipe. Only problem…

It was too late to make it.

I went to the grocery store anyway and was getting the ingredients for it, but when I got to the meat counter I saw stew meat was on sale and that’s when the light bulb went off. 🙂

Don’t you love when your inspired to recreate something?

You guys…

It is probably up there with one of my most favorite soups! It turned out so so SO GOOD, and will most definitely be on repeat this winter season!

pot-roast-stew-recipe-so-easy-and-delicious-via-firsthomelovelife-com

Best part about it is now anytime I’m craving pot roast, I can whip this up in a fraction of the time! I actually may even like it better… 😉

Here’s how to make it!

Pot Roast Stew

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 6 people 1x

Print Recipe

Ingredients

Scale

1 1/2 lbs. stew meat
6 red potatoes (diced)
3 large carrots (diced)
1 yellow onion (diced)
1 box button mushrooms (quartered)
3 cloves garlic (minced)
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1 packet Lipton onion soup mix
1 low sodium beef broth
1/2 cup red wine
1 tablespoon flour
2 tablespoons butter
2 bay leaves
salt and pepper (to taste)

Instructions

Bring stew meat to room temp. Season with salt and pepper and coat with flour.
Melt butter in a large cast iron soup pot on medium/high heat and add meat, Brown on all sides.
Add in your onions, and garlic. Season with more salt and pepper. Cook while stirring around for 5 minutes.
Add in your carrots, potatoes, wine, broth, soup mixes, and bay leaves. Lower heat to a slow simmer and continue to cook covered for 1 hour.
Add in your mushrooms, and continue to cook covered for an additional 15-20 minutes.
Enjoy!