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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 8 |
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From TOH Country Woman. I did change up a bit for us. I shared this recipe with my friend, Donna and she cooked it in the crockpot and added a little more liquid. I have only cooked it using the directions as outlined below. This is a thick stew so if you do not like a thick stew, I would recommend adding more liquid. We like our stew thick. Ingredients:
1 (10 3/4 ounce) can tomato soup, undiluted |
1 cup water (we used red wine) or 1 cup red wine (we used red wine) |
1/4 cup flour |
2 beef bouillon cubes |
1 tablespoon italian seasoning |
1 teaspoon minced garlic |
fresh ground pepper |
2 lbs beef chuck roast, cut into 1 to 2 inch chunks |
3 medium carrots, cut into 1 inch diagonal slices |
2 -3 yellow onions, quartered (depending on how much onion you like) |
4 medium potatoes, cut into 1 1/2 inch chunks |
1/2 cup celery, cut in 1 inch chunks |
12 whole mushrooms |
Directions:
1. Preheat oven to 275 degrees.
2. Mix together, soup, wine, and flour until smooth. Add bouillon cubes (no dissolving necessary), Italian seasoning and garlic.
3. Pepper beef to desired amount.
4. Put all meat and vegetables in large roasting pan. I used my dutch oven pan.
5. Pour soup mixture over the top and mix well.
6. Bake covered at 275 degrees for 4 to 5 hours.
7. When ready to serve adjust seasoning if desired. Serve with crusty bread or over noodles.
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