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Ingredients
- 1 (pound) beef stew meat, cut into 3/4 inch cubes
- 1 (14.5 ounce can) chicken broth
- 1 (10.75 ounce can) condensed cream of chicken soup
- 1 (package) dry onion soup mix
- 1 (16.0 ounce package) frozen stew vegetables, defrosted
- 1 (10.0 ounce can) refrigerated crescent dinner rolls
Directions
- Heat a cast-iron skillet over medium-high heat. Sear stew meat in hot skillet until browned; about 5 minutes. Drain off any excess juice and place stew meat in crock pot.
- In a small bowl, mix together the chicken broth, cream of chicken soup and onion soup mix. Pour over the meat, cover and cook on low for 8 hours.
- During the last 15 minutes of cooking in the crock pot, add the defrosted stew vegetables to the stew and stir to combine. Cook on low for the final 15 minutes in crock pot.
- Preheat the oven to 350 degrees F (175 degrees C). Return stew to the cast iron skillet used to brown the stew meat.
- Unroll the crescent roll dough, and arrange to cover the top of the skillet like a pie.
- Bake for 10 to 15 minutes in the preheated oven, or until the top is golden brown. Remove from oven and serve.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 404
- Total Fat
- 25g
- Saturated Fat
- 9g
- Cholesterol
- 107mg
- Sodium
- 1173mg
- Carbohydrate
- 8g
- Dietary Fiber
- 1g
- Sugars
- 1g
- Protein
- 34g
- Vitamin A
- 0%
- Vitamin C
- 0%
- Calcium
- 2%
- Iron
- 19%
- Potassium
- 300mg
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