The perfect cozy beef stew for a rainy, lazy day.
Categories
Recipe by
Amy Gamble
Ingredients
- ¼ cup all-purpose flour
- 2 ½ pounds boneless beef chuck roast, trimmed and cut into 1 inch cubed
- 2 T vegetable oil
- 1 ½ to 2 ½ cups water
- 4 beef bouillon cubes
- 1 can (10 ¾ oz) condensed tomato soup
- 3 tsp. Italian seasoning
- 2 bay leaves
- ½ tsp black pepper
- 2 med. onions, chopped
- 2 lg russet potatoes, peeled and cut into ½ to 1 in. pieces
- 3 med. carrots, cut into ½ to 1 in. pieces
- 2 stalks celery, chopped
- 8 oz. whole mushrooms, trimmed
- ¾ cup frozen peas, thawed (or fresh peas)
Directions
- Pour flour into a 1 gallon plastic food storage bag.
- Add meat, in batches, and shake to evenly coat all pieces.
- Add to oil to a large skillet and heat.
- When oil is hot, brown meat in batches without crowding it.
- Transfer meat, when it is browned, directly to crock pot.
- Add 1 ½ cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes.
- Remove from heat and add tomato soup, Italian seasonings, bay leaves, and black pepper. Stir to combine.
- Pour into the crock pot over beef.
- Add the onions, potatoes, carrots, celery, and mushrooms.
- Cover and cook on low for 8 hours or until the beef and veggies are tender.
- If needed, add more water.
- Add the thawed peas the last 20 to 30 minutes of cooking.
- Discard bay leaves and serve.
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