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

Pot Roast Stew

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


  • 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)


  1. Bring stew meat to room temp. Season with salt and pepper and coat with flour.
  2. Melt butter in a large cast iron soup pot on medium/high heat and add meat, Brown on all sides.
  3. Add in your onions, and garlic. Season with more salt and pepper. Cook while stirring around for 5 minutes.
  4. 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.
  5. Add in your mushrooms, and continue to cook covered for an additional 15-20 minutes.
  6. Enjoy!


**I garnished this dish with some chopped arugula. It doesn’t effect the flavor of this stew in any way.

  • Category: Main Dish
  • Cuisine: Soup
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