Print Options

 
 
 Print
Gone-All-Day Stew Recipe

Gone-All-Day Stew Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 4 hours YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
  • 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.
  • 3. 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.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.