Wyoming Stew Recipe - Allrecipes.com
Wyoming Stew Recipe
  • READY IN ABOUT hrs

Wyoming Stew

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Nov 20, 2006

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

 
Sep 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.

 
Oct 31, 2007

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 onion soup mix or the tenderizer or both. So I'll make some adjustments on those next time. Otherwise, a flavorful, enjoyable meal!

 
Sep 29, 2010

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 make it again.

 
Dec 15, 2009

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

 
Feb 22, 2006

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.

 
Jan 29, 2013

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

 

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Nutrition

  • Calories
  • 390 kcal
  • 19%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 1026 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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