Very Best Baker Swapped Recipes

• 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

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• 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.

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