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.
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 38 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0.1mg||0 %|
|Sodium 441mg||15 %|
|Potassium 858mg||23 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 33g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 204
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