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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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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. Ingredients:
1/4 cup king arthur unbleached 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.
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