Search thousands of recipes reviewed by home cooks like you.

Wyoming Stew

Wyoming Stew

  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 40 m
EQUINAS82

EQUINAS82

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ENGLANKE
9

ENGLANKE

2/13/2005

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 pepper (I put it in practically everything) and I sprinkled paprika on top of the crescent roll dough to add a nice color to the crust. I used the reduced fat crescent rolls too just to lower the fat content some, and reduced sodium chicken broth. Although I think this stew more accurately serves 4 than 8.

Beth
7

Beth

9/27/2010

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 crockpot on low until dinner time then I transfered it toa baking dish and put the cresant rolls on top and baked for 10 minutes. It was great and saved a lot of time doing it in the crock pot.

bernlake
5

bernlake

11/20/2006

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

Similar recipes

ADVERTISEMENT