Park City Stew


This is my go-to beef stew recipe. It's the one I grew up eating and I especially loved when my mom would make it on Sundays. She would prep it in the morning and leave it to cook all day in the oven so when we got home from church the house smelled amazing. Add a baguette and it's the most delicious winter meal. 

When I began making it as a married adult, Dan referred to it as Princess Bride Stew because it looks like the stew Fezzik feeds Inigo when nursing him back to health in the movie. I have to admit, when the pieces are cut larger, it really does!


  • 8 potatoes, peeled and chopped
  • 8 carrots, peeled and chopped (or a 2 lb. bag baby carrots but I prefer peeled and chopped)
  • Beef cut into bite-sized chunks (I like to use london broil or some kind of roast)
  • 1 package onion soup mix
  • 1 8 oz can tomato sauce
  • 2 cans cream of ______ soup, my mom always used one celery and one mushroom (I prefer to whip up a double batch of "cream of anything soup" to use instead. It only takes 5 minutes and I know what's in it. There are a lot of recipes around the internet, just do a quick pinterest search and choose one that sounds good to you!)
  • 1 1/4 cup (or one empty soup can) water


Preheat oven to 250 degrees. Combine all the ingredients in a large dutch oven pot. Cover with the lid and cook in the oven for 6-8 hours. Serve with crust bread.

I'm not big on leftovers but these make good ones on their own. If you want to repurpose the leftovers, though, wrap a scoop of leftover stew in puff pastry and bake for the most delicious cornish pasties, a trick I learned from my dear friend, Sarah at @timeourjoy.

Annie Preece