Ingredients
1/4 cup all-purpose flour1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes2 tablespoons canola oil1 can (10-3/4 ounces) condensed tomato soup, undiluted1 cup water or red wine2 teaspoons beef bouillon granules3 teaspoons Italian seasoning1 bay leaf1/2 teaspoon coarsely ground pepper6 medium onions, quartered4 medium potatoes, cut into 1-1/2-inch pieces3 medium carrots, cut into 1-inch pieces12 large fresh mushrooms1 celery rib, cut into 1-inch piecesHot cooked egg noodles, optional
Preparation
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.
