Gone-all-day soup
submitted by Mrs. T1 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 herb seasoning mix
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 Dublin. 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.
posted by Unknown @ 1:56 PM
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