Ingredients
1/4 cup all-purpose flour2 pounds boneless beef chuck roast, trimmed and 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 white onions or yellow onions, quartered4 medium potatoes, cut into 1-1/2-inch slices3 medium carrots, cut into 1-inch slices12 large fresh mushrooms1/2 cup sliced celery
Preparation
Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn 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.
