Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes

  3. 2 tablespoons canola oil

  4. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  5. 1 cup water or red wine

  6. 2 teaspoons beef bouillon granules

  7. 3 teaspoons Italian seasoning

  8. 1 bay leaf

  9. 1/2 teaspoon coarsely ground pepper

  10. 6 medium onions, quartered

  11. 4 medium potatoes, cut into 1-1/2-inch chunks

  12. 3 medium carrots, cut into 1-inch slices

  13. 12 large fresh mushrooms

  14. 1/2 cup celery, cut into 1-inch slices Hot cooked egg noodles, optional

Instructions Jump to Ingredients ↑

  1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time and shake to coat. In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, 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 egg noodles if desired. Yield: 8 servings.


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