Wyoming Stew

Wyoming Stew

11
EQUINAS82 1

"Wonderful stew recipe with crescent rolls laid on top in a pie formation. I used this recipe when I used to work up in Cody, Wyoming. If you do not own a cast-iron skillet, use a 9-inch casserole dish instead, and cook the filling in a saucepan. Makes a lovely presentation."

Ingredients

1 h 40 m {{adjustedServings}} servings 390 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Heat a cast-iron skillet over medium-high heat. Sprinkle meat tenderizer over beef cubes, and cook in the hot skillet until browned. Drain off any excess juice. In a small bowl, mix together the chicken broth, cream of chicken soup and onion soup mix. Pour over the meat, reduce heat to low, and simmer for 45 minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C). Add the frozen stew vegetables to the skillet, and simmer for 10 more minutes. Unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.
  3. Bake for 10 to 15 minutes in the preheated oven, or until the top is golden brown. Remove from oven and serve.
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Reviews

11
  1. 11 Ratings

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This was easy to make, a nice change of pace from my usual beef stew (which has a tomato-based sauce) and VERY flavorful. I followed the directions almost exactly, except I added fresh ground p...

This recipe was good my family loved it. The only thing I did differently was I cooked the stew meat, fresh vegatables (carrots & potatoes), chicken broth and the cream of chicken soup in the c...

The vegetables were still frozen and I followed the recipe exactly including the frozen stew vegetables. We ate at Arbys tonight.