Wyoming Stew

Wyoming Stew


"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."


1 h 40 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

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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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  1. 11 Ratings


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.

We enjoyed this. It's more like a skillet pot pie than a stew. The only thing was that it was excessively salty. I used reduced salt chicken broth and chicken soup, so it either came from the...

This was really good. I used the garlic butter crescent rolls and I served it over egg noodles. I also coated the beef with flour before I browned them. It was a tad salty but not too bad. Ill m...

This is my mom's recipe except she told me to use cream of mushroom soup. I love the crescent rolls on top. really makes it special

Great recipe. Presentation of the stew once served is beutiful and a great hit at my squadron events. Thanks again for a very pleasent and delicious recipe.

Oh my Gosh was this ever good!! WE Absolutely loved it!!

I cooked this on a stove top and omitted the rolls and meat tenderizer. Add some fresh potatoes, and it's brilliant!