GONE-ALL DAY BEEF STEW

GONE-ALL DAY BEEF STEW

¼ cup all-purpose flour
2 lbs. boneless beef chuck roast, trimmed and cut into 1-in. cubes
2 Tbsp. canola oil
1 can (10-3/4-oz.) condensed tomato soup, undiluted
1 cup water or red wine
2 beef bouillon cubes
3 tsp. Italian seasoning
1 bay leaf
½ tsp. coarsely ground pepper
6 white or yellow onions, quartered
4 medium potatoes cut into 1-1/2-inchslices
3 medium carrots cut into 1-inch diagonal slices
12 large fresh mushrooms
½ cup celery cut into 1-inch slices

Place flour into a 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. Combine the potato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushroom and celery. Cover and cook on LOW for 5-6 hours or until meat is tender.

Discard bay leaf. If desired, serve over noodles or French bread.

Yields: 8 servings.