Recipes, memories and random thoughts from my kitchen
Thursday, September 06, 2007
Slow Cooking Thursday for September 6
Today’s recipe is one I’ve used for years. It can be made in the oven in a very large casserole dish, or in the slow cooker. Both ways are yummy!
1 can tomato soup, undiluted 1 cup water 1/4 cup flour 2 pounds beef chuck, cut in 1-inch cubes, trimmed of fat 3 medium carrots, cut in 1-inch pieces 1 onion, chopped (or use a handful of frozen baby onions) 4 medium potatoes, cut in 1 1/2-inch chunks 1/2 cup celery, cut in 1-inch slices 12 whole large fresh mushrooms (optional but good) 2 beef bouillon cubes ( or 2 tsp. beef bouillon granules) 1 Tblsp. Italian seasoning 1 bay leaf 3 grinds fresh pepper
In a large casserole dish (at least 3-quart) mix the soup with the water and flour until smooth. Add the remaining ingredients and mix well. Cover the casserole and bake at 275º for 4 to 5 hours. (The stew may also be cooked in a slow cooker on Low for the same amount of time.) Yield: 6 to 8 servings.
This delicious stew was a staple for us during the years our kids were at boarding school. It was the perfect meal for Sunday lunch before the trip back to school. I can’t even count the number of times I have given out this recipe over the years.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.