Gone-All-Day Stew

By nurseliz

Ingredients

• Ingredients
• 1/4 * 1/4 cup all-purpose flour
• 1 * 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
• 2 * 2 tablespoons canola oil
• 1 * 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 * 1 cup water or red wine
• 2 * 2 teaspoons beef bouillon granules
• 3 * 3 teaspoons Italian seasoning
• 1 * 1 bay leaf
• 1/2 * 1/2 teaspoon coarsely ground pepper
• 6 * 6 medium onions, quartered
• 4 * 4 medium potatoes, cut into 1-1/2-inch chunks
• 3 * 3 medium carrots, cut into 1-inch slices
• 12 * 12 large fresh mushrooms
• 1/2 * 1/2 cup celery, cut into 1-inch slices
• * Hot cooked egg noodles, optional

Preparation

Step 1

Directions

* Place flour in a large resealable plastic bag. Add beef, a few pieces at a time and shake to coat.
* In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf before serving. Serve with egg noodles if desired. Yield: 8 servings.

Diabetic Exchanges: One serving equals 3 protein, 1 bread, 2 vegetable, 1/2 fat; also 311 calories, 660 mg sodium, 103 mg cholesterol, 26 gm carbohydrate, 29 gm protein, 10 gm fat.