Skiers Stew Recipes

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SKIER'S BEEF STEW - CROCK POT



Skier's Beef Stew - Crock Pot image

Not sure why they call this "Skier's Stew" but I found it online -- looks simple and comforting. I think it would be really easy to add extra veggies to this and tweak with extra seasoning to ones personal tastes.

Provided by iewe7726

Categories     Stew

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 6

5 large potatoes, peeled and cut into 1-in . cubes
8 medium carrots, cut into 1/4 in. slices
1 1/2 lbs beef stew meat, cut into 1-in . cubes
1 (15 ounce) can tomato sauce
1/2 cup water
1 (1 ounce) envelope onion soup mix

Steps:

  • In a 5-qt. slow cooker, layer potatoes, carrots and beef.
  • In a bowl, combine the tomato sauce, water and soup mix; pour over meat. Cover and cook on High for 5-6 hours or until vegetables and meat are tender.

Nutrition Facts : Calories 446.3, Fat 5.7, SaturatedFat 2.3, Cholesterol 72.6, Sodium 919.6, Carbohydrate 68.6, Fiber 10.4, Sugar 9.5, Protein 32.9

SKIER'S STEW



Skier's Stew image

Number Of Ingredients 8

2 pounds beef stew meat, cut in 1 1/2-inch cubes
8 potatoes, quartered
8 carrots, cut in fourths
2 bay leaves
1 package onion soup mix 1 1/2 ounce package
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of celery soup
1 (8-ounce) can tomato sauce

Steps:

  • In large Dutch oven or heavy pan with tight-fitting lid make a layer of beef, then the vegetables. Top with bay leaves, soups, and tomato sauce. Bake at 325 degrees F. for 3 hours, at 275 degrees F. for 6 hours, or at 250 degrees F. for 8 hours.

Nutrition Facts : Nutritional Facts Serves

APRES SKI STEW



Apres Ski Stew image

Make and share this Apres Ski Stew recipe from Food.com.

Provided by josamky1063

Categories     Steak

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb round steak, trimmed and cubed
1 tablespoon vegetable oil
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 (14 ounce) can beef broth or 1 (14 ounce) can beef consomme
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1 medium russet potato, peeled and chopped, or
1 (16 ounce) package frozen soup mixed vegetables, with potatoes
3/4 teaspoon Kitchen Bouquet
1/4 teaspoon pepper
4 ounces fresh tomatoes, seeded and chopped or 1 (4 ounce) can undrained diced tomatoes

Steps:

  • Brown the beef on all sides in the oil in a skillet; drain. Melt the butter in a saucepan. Stir in the flour. Cook until smooth and bubbly, stirring constantly. Stir in the broth gradually. Cook until thickened, stirring constantly.
  • Add the carrots, onion, celery, potato, Kitchen Bouquet and pepper to the broth mixture and mix well. Bring to a boil; reduce the heat. Simmer for 5 minutes, stirring occasionally. Add the beef and tomatoes and mix gently. Simmer, covered, for 10 minutes or to the desired consistency, stirring occasionally. Taste and adjust the seasonings. Ladle the stew into bowls. You may substitute 1 cup dry red wine for 1 cup of the broth.

Nutrition Facts : Calories 297.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 64.1, Sodium 735.8, Carbohydrate 20.5, Fiber 4, Sugar 3.8, Protein 22.7

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