Gone-All-Day Stew Recipe
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.
Diabetic Exchange
TOTAL TIME: Prep: 25 min.
Cook: 4 hours
MAKES: 8 servings
Ingredients
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 reduced-sodium beef bouillon cubes
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
Directions
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. Combine the tomato soup, water or wine, 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 noodles or French bread. Yield: 8 servings.
Originally published as Gone-All-Day Stew in Reminisce March/April 1991, p36
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.
Diabetic Exchange
TOTAL TIME: Prep: 25 min.
Cook: 4 hours
MAKES: 8 servings
Ingredients
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 reduced-sodium beef bouillon cubes
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
Directions
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. Combine the tomato soup, water or wine, 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 noodles or French bread. Yield: 8 servings.
Originally published as Gone-All-Day Stew in Reminisce March/April 1991, p36
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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