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. —Patricia Kile, Elizabethtown, Pennsylvania
- 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
- 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.
Originally published as Gone-All-Day Stew in Reminisce March/April 1991, p36
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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