Ingredients
- 1/4 cup all-purpose flour
- 1 boneless beef chuck roast (2 lbs), cut into 1 inch cubes
- 2 Tbsp canola oil
- 1 can (10 3/4 oz )condensed tomato soup, undiluted
- 1 cup water or red wine (I used water)
- 2 tsp beef bouillion granules
- 3 tsp Italian seasoning
- 1 bay leaf (I used 2)
- 1/2 tsp ground pepper
- 6 medium onions,quartered (didn't use)
- 4 medium potatoes, cut into 1-1/2 inche chunks
- 3 medium carrots, cut into 1 inch slices
- 12 large fresh mushrooms (didn't use)
- 1/2 cup celery, cut into 1 inche slices
- Hot cooked egg noodles, optional
In 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 to 5 hours or until meat is tender. Discard bay leaf. Serve w/ egg noodles if desired.
**Side note :: I ended up adding 1 cup of beef broth (1 tsp beef bouillon granules & 1 cup boiling water) into it because it did not have enough liquid for my personal liking.
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