I have long been a loyal follower of "A Taste of Home" and frequently buy their little cookbooks at the checkout lines of my grocery store. My family loves the recipes and we have been enjoying this easy and healthy crock-pot stew recipe for many years. 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.
Now that it's (finally) raining here in San Diego, we decided to make a big pot of this before heading out to see a Christmas play this afternoon. We can't wait to return home to the smell of this in our home and eat it for dinner!
Gone-All Day Stew Recipe
100% would make again
This recipe is:
- 1/4 cup all-purpose flour
- 1 boneless beef chuck roast (2 pounds), 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 medium onions, quartered
- 4 medium potatoes, cut into 1-1/2-inch chunks
- 3 medium carrots, cut into 1-inch slices
- 12 large fresh mushrooms
- 1/2 cup celery, cut into 1-inch slices
- Hot cooked egg noodles, optional
- 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. Yield: 8 servings.
Diabetic Exchanges: One serving equals 3 protein, 1 bread, 2 vegetable, 1/2 fat; also 311 calories, 660 mg sodium, 103 mg cholesterol, 26 gm carbohydrate, 29 gm protein, 10 gm fat.
Gone-All Day Stew published in Country Woman March/April 1988, p29