Gone-All-Day Stew
Reminisce
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This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster...no dissolving first in liquid. No additional salt is necessary.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 25 min. Bake: 4-1/2 hours
Ingredients:
- 1/4 cup all-purpose flour
- 2 pounds beef chuck, fat trimmed, cut into 1-inch cubes
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 cup water or red wine
- 2 reduced-sodium beef bouillon cubes
- 1 tablespoon Italian seasoning or 1 teaspoon dried oregano and , dried thyme and dried rosemary, crushed
- 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 diagonal slices
- 1/2 cup celery, cut into 1-in. slices
- 12 whole large fresh mushrooms
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-quart slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onion, potatoes, carrots, mushrooms and celery. Cover and cook on low for 4-5 hours or until meat is tender. Remove and discard bay leaf. Serve over noodles or with crunchy French bread (to soak up the gravy). Yield: 8 servings.