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
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/4 cup all-purpose flour
- 1 bay leaf
- 2 teaspoons beef bouillon granules
- 2 tablespoons canola oil
- 1 can (10-3/4 ounces) condensed tomato soup undiluted
- 1/2 cup sliced celery
- 1/2 teaspoon coarsely ground pepper
- 3 teaspoons italian seasoning
- 2 pounds boneless beef chuck roast trimmed and cut into 1-inch cubes
- 1 cup water or red wine
- 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
- Carbohydrate 4.89926458685218 g
- Cholesterol 80.602645675 mg
- Fat 25.8130895459561 g
- Fiber 0.62553958486827 g
- Protein 21.1482182984626 g
- Saturated Fat 9.21062562517168 g
- Serving Size 1 1 serving (158g)
- Sodium 282.39536962976 mg
- Sugar 4.27372500198391 g
- Trans Fat 2.80277902468222 g
- Calories 339 calories
Directions 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. 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. Yield: 8 servings. Originally published as Gone-All-Day Stew in Reminisce March/April 1991, p36
