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Gone-All-Day Stew

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
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    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 teaspoons beef bouillon granules
  • 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

  • Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn 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.
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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