Gone-All-Day Stew
TOTAL TIME: Prep: 25 min. Cook: 4 hours
YIELD: 8 servings.
This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms and low-sodium bouillon granules. —Patricia Kile, Elizabethtown, Pennsylvania
Ingredients
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1/4 cup all-purpose flour
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2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
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2 tablespoons canola oil
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 cup water or red wine
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2 teaspoons beef bouillon granules
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3 teaspoons Italian seasoning
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1 bay leaf
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1/2 teaspoon coarsely ground pepper
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6 white onions or yellow onions, quartered
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4 medium potatoes, cut into 1-1/2-inch slices
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3 medium carrots, cut into 1-inch slices
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12 large fresh mushrooms
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1/2 cup sliced celery
Directions
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1.
Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat.
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2.
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.
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3.
Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.
Nutrition Facts
1 each: 385 calories, 15g fat (5g saturated fat), 74mg cholesterol, 416mg sodium, 36g carbohydrate (7g sugars, 5g fiber), 27g protein.
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