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

Preparation

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-quart slow cooker.
3. Combine the tomato soup, water or wine,
   bouillon and seasonings; pour over beef.
4. Add the onions, potatoes, carrots, mushrooms and celery.
5. Cover and cook on low for 4-5 hours or until meat is tender.
6. Discard bay leaf.
7. Serve with noodles or French bread.

Yield: 8 servings.

Wine

Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.