This healthy, hearty stew is one of my husband's favorite meals. 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. —Patricia Kile, Elizabethtown, Pennsylvania
Category: Soups, Stews and Chili
Cuisine: not set
1/4 cup all-purpose flour
2 pounds boneless beef chuck roast trimmed and 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 white onions or yellow onions quartered
4 medium potatoes cut into 1-1/2-inch slices
3 medium carrots cut into 1-inch slices
12 large fresh mushrooms
1/2 cup sliced celery
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