EASY CROCK POT BEEF STEW

• 1/4 Cup All Purpose Flour
• 2 1/2 lbs boneless beef chuck roast trimmed and cut into 1-inch cubes
• 2 tbsp canola oil
• 1 1/2 to 2 1/2 cups water
• 2 large beef bouillon cubes
• 1 can (10 3/4-oz) condensed tomato soup, undiluted
• 3 tsp Italian seasoning
• 2 bay leaves
• 1 1/2 tsp black pepper
• 2 medium onions, sliced
• 2 large russet potatoes, peeled and cut into 1 1/2-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 8-oz whole mushrooms, trimmed
• 3/4 cup frozen peas, thawed
• 
  
• Pour flour into a 1 gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.

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 crock pot.  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 crock pot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.

Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.  Add the thawed peas the last 20-30 minutes of cooking.  Discard bay leaves and serve.

file photo

I got this recipe from a childhood friend. I have no idea where she got it.