1/4 c all-purpose flour
2 lbs. boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tbsp. canola oil
1 can (10-3/4 oz) condensed tomato soup, undiluted
1 c water or red wine
2 reduced-sodium beef bouillon cubes
3 tsp Italian seasoning
1 bay leaf
1/2 tsp coarsely ground pepper
6 white 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 c sliced celery
Hot cooked noodles or French bread, optional
Place flour in a large zipper storage bag. Add beef cubes, a few pieces at a time, and shake bag to coat beef.
In a large skillet, brown the meat in oil in batches; drain. Transfer meat to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon, seasoning, bay leaf and ground pepper; pour the soup mixture over beef. Add the onions, potatoes, carrots, mushrooms and sliced celery.
Cover and cook stew on low for 4-5 hours or until the meat is tender. Discard the bay leaf. Serve stew with hot, cooked noodles or French bread. Yield: 8 servings.
Not a NESTLÉ®-tested recipe.