Gone-All-Day Stew 2

Ingredients

• 1/4 cup all-purpose flour
• 1 boneless beef chuck roast cut into 1-inch cubes
• 2 tablespoons canola oil
• 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

Instructions

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. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.
3. Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired.