Ingredients
All Purpose Flour - 1/4 Cup
Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed - 2 1/2 Pound
Vegetable Oil - 2 Tablespoons
Water - 1 1/2 Cups --2 1/2 Cups
Beef Bouillon Cubes - 2 Large
Condensed Tomato Soup, Undiluted - 1 Can (10-3/4 Ounces)
Italian Seasoning - 3 Teaspoons
Bay Leaves - 2
Black Pepper - 1/2 Teaspoon
Onions Sliced - 2 Medium
Russet Potaotes, Peeled and Cut Into 1 1/2 Inch Pieces - 2 Large
Carrots, Cut Into 1 Inch Pieces - 3 Medium
Celery, Cut Into 1 Inch Pieces - 2 Stalks
Whole Mushrooms, Trimmed - 8 Ounces
Frozen Peas, Thawed - 3/4 Cup
Instructions
1. Pour flour into a 1 gallon Ziplock bag. Add meat, in batches, and shake to evenly coat all pieces.
2. Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot. Add 1 1/2 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 and stir to combine. Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery and mushrooms.
3. Cover and cook on low for 4-5 hours or until the beef is tender. Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and Serve
All Purpose Flour - 1/4 Cup
Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed - 2 1/2 Pound
Vegetable Oil - 2 Tablespoons
Water - 1 1/2 Cups --2 1/2 Cups
Beef Bouillon Cubes - 2 Large
Condensed Tomato Soup, Undiluted - 1 Can (10-3/4 Ounces)
Italian Seasoning - 3 Teaspoons
Bay Leaves - 2
Black Pepper - 1/2 Teaspoon
Onions Sliced - 2 Medium
Russet Potaotes, Peeled and Cut Into 1 1/2 Inch Pieces - 2 Large
Carrots, Cut Into 1 Inch Pieces - 3 Medium
Celery, Cut Into 1 Inch Pieces - 2 Stalks
Whole Mushrooms, Trimmed - 8 Ounces
Frozen Peas, Thawed - 3/4 Cup
Instructions
1. Pour flour into a 1 gallon Ziplock bag. Add meat, in batches, and shake to evenly coat all pieces.
2. Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot. Add 1 1/2 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 and stir to combine. Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery and mushrooms.
3. Cover and cook on low for 4-5 hours or until the beef is tender. Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and Serve