My whole family will dig into this healthy, hearty stew, but it’s definitely one of my husband’s favorites. I always use fresh mushrooms when possible.
—PATRICIA KILE ELIZABETHTOWN, PA
PREP: 25 MIN. • COOK: 4 HOURS • MAKES: 8 SERVINGS
1/4 cup all-purpose flour
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons canola oil
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 cup water or red wine
2 teaspoons beef bouillon granules
3 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon coarsely ground pepper
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
1/2 cup sliced celery
12 large fresh mushrooms
Hot cooked pasta or French bread, optional
1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
2. 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 onions, potatoes, carrots, celery and mushrooms.
3. Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. If desired, serve with pasta or French bread.
PER SERVING 1 serving equals 385 cal., 15 g fat (5 g sat. fat), 74 mg chol., 416 mg sodium, 36 g carb., 5 g fiber, 27 g pro.