Vegetable Beef Stew Recipe

Ingredients

• 5 medium red potatoes, peeled and cut into 1/2 inch chunks
• 2-1/2 cups sliced fresh mushrooms
• 4 medium carrots, sliced
• 2 celery ribs, thinly sliced
• 3 bacon strips, diced
• 1/4 cup all-purpose flour
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon salt, divided
• 2 pounds beef stew meat, cut into 3/4 inch cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) beef broth
• 1/2 cup dry red wine or additional beef broth
• 1 bay leaf
• 1/8 teaspoon dried thyme
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1/3 cup water
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Directions

• Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Reserve drippings.
• In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat, a few pieces at a time; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil.
• Transfer to slow cooker. Stir in the broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf.
• Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker. Cover and cook for 30-40 minutes or until thickened. Yield: 7-8 servings.

Vegetable Beef Stew published in Quick Cooking January/February 2004, p31