Gone-All-Day Stew 2
This healthy 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: 25 minutes
- Total Time: 4 hours and 25 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains eggs
dairy free
- 1/4 cup all-purpose flour
- 1 bay leaf
- 2 teaspoons beef bouillon granules
- 2 tablespoons canola oil
- 1/2 teaspoon coarsely ground pepper
- 3 teaspoons italian seasoning
- hot cooked egg noodles optional
- 1 cup water or red wine
- 12 large fresh mushrooms
- 1 boneless beef chuck roast cut into 1-inch cubes
- 10 3/4 ounces condensed tomato soup undiluted
- 6 medium onions quartered
- 4 medium potatoes cut into 1-1/2-inch chunks
- 3 medium carrots cut into 1-inch slices
- 1/2 cup celery cut into 1-inch slices
- Carbohydrate 38.4415310162642 g
- Cholesterol 0.09 mg
- Fat 4.24060755001639 g
- Fiber 5.44745160528221 g
- Protein 5.56899670350334 g
- Saturated Fat 0.470406672839606 g
- Serving Size 1 1 Serving (295g)
- Sodium 441.046781745284 mg
- Sugar 32.994079410982 g
- Trans Fat 0.198162243689875 g
- Calories 204 calories
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.
