Layered Stew

This is a great hearty meal that is wonderful on a cool fall evening. It is a one pot meal so clean up is a breeze. You can also alter the amount of veggies and meat to make as much or as little as you need. Leftovers are even better.


  • 1 1/2 - 2 pounds lean stew meat
  • 1 large onion, chopped in large pieces
  • 2 large baking potatoes, peeled and cubed or 4-6 Yukon gold peeled and cubed
  • 4 or more carrots, peeled and sliced
  • 2-4 stalks of celery, chopped
  • 2 cans golden mushroom soup (It's very important to get Campbell's "Golden" mushroom.)
  • salt and pepper to taste


This is a layered stew so everything goes into the pot in the order starting with the meat. First, spray a large dutch oven or oven safe pan with a lid with cooking spray.

Start adding ingredients in order starting with the meat first on the bottom. Next layer the onion using enough to cover the meat. The next layer is cubed potatoes, then carrots, and celery on top. I usually sprinkle all with a little salt and pepper. Then open the cans of Golden Mushroom soup and spoon the soup on top of the veggies. Add about a can of water to the pot and cover.


Bake in a 325 degree F oven for 2 1/2 - 3 hours. You may want to check the veggies after 2 hours and if they are tender, the stew might be ready. Otherwise cook for another 1/2 to 1 hour. When done, stir all together and serve. We like to eat it with cornbread. Enjoy.

Servings: 6-8 depending on the amount of veggies you use.
Prep Time: 15-20 Minutes
Cooking Time: 2-3 Hours

Source: I got this from a lady that I worked with years ago and can't remember her name. This has become one of our favorite recipes for the fall!

By Kim from Corinth, TX

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