GONE-ALL-DAY STEW

By curly

Ingredients

• 1/4 cup all-purpose flour
• 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
• 2 tablespoons canola oil
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup water or red wine
• 2 reduced-sodium beef bouillon cubes
• 3 teaspoons Italian seasoning
• 1 bay leaf
• 1/2 teaspoon coarsely ground pepper
• 6 white onions or yellow onions, quartered
• 4 medium potatoes, cut into 1-1/2-inch slices
• 3 medium carrots, cut into 1-inch slices
• 12 large fresh mushrooms
• 1/2 cup sliced celery

Preparation

Step 1

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 or wine, 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. Serve with noodles or French bread.
Yield: 8 servings.