Ingredients
- 1 can (10 3/4 ounce) tomato soup
- 1 cup water
- 1/4 cup all-purpose flour
- 1 roast (2 pounds) beef chuck (cut into 1-inch cubes)
- 3 mediums carrots, peeled and cut into 1-inch chunks
- 6 small white boiling onions, whole and peeled
- 4 medium potatoes, peeled, cut in into 1-inch cubes
- 2 celery stalks, cut in 1-inch cubes
- 12 large fresh whole mushrooms
- 2 beef bouillon cubes
- Salt and pepper to taste
How to Make
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Step 1: Preheat oven to 275 degrees.
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Step 2: Mix all ingredients (except tomato soup, water, flour, and beef bouillon cubes) in a roaster sprayed with Pam. (I just use my hands to mix all the ingredients together after they are in the roaster).
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Step 3: Place one bouillon cube on top and at each end of the above mixture.
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Step 4: Mix tomato soup, water, and flour together. Pour over top of above ingredients. Do NOT stir.
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Step 5: Place lid on roaster and place in preheated oven.
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Step 6: The directions said to bake for 4-5 hours, but start checking at 3 hours as mine always gets done sooner. If the meat is tender then the stew is done.
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Step 7: This can be mixed the night before, refrigerated and then just put in the oven the next day.
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Step 8: I tend to add more meat and I use a couple of handfuls of baby carrots instead of cutting up the whole carrots.
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Step 9: Feel free to Ingrease or decrease any of the above ingredients.
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Step 10: You can use two medium onions and just peel and quarter them instead of the boilingj onions.
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Step 11: This recipe doubles and triples easily---just adjust your cooking time.
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Step 12: Serve with hot bread and a salad.
We hope you enjoy this recipe!
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