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park city stew

Park City Stew I One Lovely Life
It snowed yesterday.

In October.

As in not yet Thanksgiving and not yet the Christmas season (contrary to the over-zealousness of certain retail establishments which shall remain nameless).

Did I mention that it is still October? Oh, because I think it’s perfectly indecent of the weather to snow in October. In-de-cent.

While we stared in disbelief periodically at the snow yesterday at work, one of my co-workers emerged from the break room with warm air-popped popcorn with butter and salt to share. It tasted heavenly. When I commented on how good it was, she looked at me and said “Honey, there are just some things you do on days like these.”

Park City Stew is also one of the things to do on days like these, where the weather is uncooperative and you just need something cozy and warm and homey. Beyond that, this meal is made for Laura, who requested a homey stew.

Park City Stew is something my mom used to make occasionally when I was growing up and I loved it. It tastes like an ideal hearty homemade meal should. As an added bonus, it’s incredibly simple to make (7 ingredients if you don’t count pepper), makes your house smell fantastic, and requires very little attention.

I like it best served over rice, though you can certainly eat it more like a soup. You can make this in a slow-cooker or, if you’d rather, bake it in a Dutch oven or large oven-safe pot.

I hope you enjoy this as much as I do!

Park City Stew I One Lovely Life

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Park City Stew


Ingredients

Scale
  • 2lbs stew meat
  • 810 carrots, peeled and sliced into 45 pieces each
  • 6 medium-sized potatoes (fist-sized or smaller), cut into 6 pieces each or quartered
  • 1 can cream of mushroom soup (I use low-fat)
  • 1 can cream of celery soup (I use low-fat)
  • 1 (8oz) can tomato sauce
  • 1 packet dry onion soup mix
  • Pepper

Instructions

  1. ***Layer half of the beef on the bottom of your slow-cooker or Dutch oven. Sprinkle with pepper. Layer half of the carrots and potatoes over the beef. In a large bowl, combine soups, tomato sauce, and onion soup mix. Pour half of this mixture over the vegetables and beef. Repeat layers.
  2. Cook in a slow cooker on low for 8-10 hours or in the oven at 250-275 degrees for 6-8 hours. Stir once or twice throughout cook time if you can.
  3. Serve over rice or in bowls.
  4. **If you aren’t going to be home to stir the stew, combine all the ingredients and pour it all in at once.

 

2 Comments

  1. Is this Mom’s recipe? Chad can testify to this, but I have been talking NON STOP about beef stew, Park City Stew in particular. Bless you!

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