It’s just not fall without a good beef stew and some might say it’s not football without Game Day Beef Stew. I’ve received permission to share a fun family story and recipe. Thanks Edwards family! After attending the BYU versus Idaho State game this time last year at Lavell Edwards Stadium in Provo Utah, I was invited to the home of Coach Edwards’ son, John. He and his wife Becky are the parents of my daughter-in-law’s sister’s husband, Matt Edwards. Did you follow that? Anyway, they hosted a group of us at their home after the game and served a Patty Edwards (Coach Edward’s wife) stand-by, this Game Day Beef Stew.
Here’s how it all started: As many of you know, Lavell Edwards was the head coach of the BYU football team from 1972 to 2000. With 257 career victories, he ranks as one of the most successful college football coaches of all time. Among his many notable accomplishments, Edwards guided BYU to a national championship in 1984 and coached Heisman Trophy winner Ty Detmer in 1990. Before every home game, his wife Patty began a tradition of preparing Game Day Beef Stew. It was the perfect recipe because no matter how long the game lasted, the stew would happily simmer in the oven or the slow cooker until all the family gathered after every home game. Well, the team won so many times that she dared NOT make it for fear of losing a game. And so the tradition continues on in the Edwards family, now 40 years later.
It’s not a difficult recipe and uses cream of mushroom soup which I don’t typically use because it’s a processed product with added sodium and fat, so I compromised and used the Healthy Request reduced-fat version in this recipe. After a long, rainy and very cold game, this stew was manna from heaven. It’s loaded with beef stew meat, carrots and potatoes. I added mushrooms for additional flavor and nutritional value. Becky Edwards says she’ll add sliced onions occasionally. What a fun story with a great BYU football tradition which I am happy the Edwards family was willing to share and will continue in my own home.
- Game Day Beef Stew (Slow Cooker)
- 1 Tbsp olive oil
- 1 pound stew meat, cut into 1-inch cubes
- 2 cans cream of mushroom soup (I used Campbell's Healthy Request reduced-fat)
- 4 large carrots, peeled and sliced (ok to use a package of baby carrots)
- 4 medium potatoes, peeled and cubed (I used red potatoes)
- 1 pound sliced mushrooms
- 1 package Lipton onion soup mix (or can make your own. See Notes*)
- Heat oil in a large skillet and place over medium-high heat. Add stew meat and brown on all sides. Transfer to slow cooker. Add cans of soup with one can of water. Add remaining ingredients. Cook in slow cooker on LOW for 6-8 hours or on HIGH for 4-6 hours. Serve with whole grain bread and fresh green salad.
*To make your own dry onion soup mix: Combine the following 1/4 cup dried onion flakes 2 Tbsp low-sodium beef bouillon granules 1/4 tsp onion powder 1/4 tsp parsley flakes 1/8 tsp celery seed 1/8 tsp paprika 1/8 tsp freshly ground black pepper