Gone All Day Stew
Gone-All-Day Stew
1 can tomato soup (10 3/4 oz.) -- undiluted
1 cup water
1/4 cup all-purpose flour
2 lbs beef chuck -- cut into 1" cubes
3 medium carrots -- cut in 1" slices
6 small white boiling onions* -- whole and peeled
4 medium potatoes, peeled -- cut in 1 1/2" cubes
1/2 cup celery -- cut in 1" cubes
12 whole large fresh mushrooms ( can leave out)
2 beef bouillon cubes
Salt and pepper to taste
Mix together tomato soup, water and flour until
smooth; combine with remaining ingredients which
you have placed in roasting pan that has been
sprayed with Pam (I usually just pour it over the
rest of the ingredients which I have mixed up in
roaster). Cover and bake at 275 degrees for 4-5
hours (since oven temperatures vary start
checking at around 3 hours). When ready to serve,
adjust seasoning, if desired. Serve with a loaf of
hot French bread to soak of the gravy and a salad.
Yield: 8 servings
This can be mixed the night before and just put in
the refrigerator overnight; just put in the oven the
next day.
This recipe doubles and triples easily---just adjust
your cooking time. I usually use about 3 stalks celery cut into 1 inch
chucks. *Can use regular onions and just peel and quarter
them.
NOTES : This is excellent and so easy to make.
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