Beginner’s Luck Beef Stew


Submitted By: Pat Jackson

Ingredients

  • 2 1/2- to 3-pound chuck roast, cut into one-inch cubes
  • 1 (16-ounce) can whole tomatoes, undrained
  • 1 quart baby carrots, rinsed
  • 5 medium white potatoes, peeled and cut into one-inch chunks
  • 2 medium onions, diced
  • 2 cloves of garlic, crushed
  • 2 green bell peppers, cut in one-inch squares
  • 1 (8-ounce) can lowfat cream of mushroom soup, undiluted
  • 2 cups all-purpose flour
  • 11/2 cups cooking wine or white wine
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon vegetable oil

    • Instructions


    Heat a small amount of oil in a pan. Sauté onions until clear. Add crushed garlic to pan and sauté for about one minute to release oils. Place onions, garlic, and vegetables in a slow cooker.
    In a skillet, brown beef cubes in a few drops of oil. Add beef to slow cooker. Pour tomatoes into cooker; stir. In the empty tomato can, mix salt, 1 teaspoon oil, pepper, and wine. Add enough water to fill can. Pour contents into cooker and stir. Cook on low heat for one to two hours. Add cream of mushroom soup and stir in flour. Cover and leave cooker on low heat for eight hours.