Printable | Taste of Home

Gone-All-Day Stew

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

Printed from tasteofhome.com Dec 1, 2008

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Gone-All-Day Stew cont.

1/2 cup sliced celery

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.