Time 4h25m Yield 8 servings. Number Of Ingredients 14 Steps:
Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.
Time 4h25m Yield 8 servings. Number Of Ingredients 15 Steps:
Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired.
Time 4h20m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 275 degrees. Mix together, soup, wine, and flour until smooth. Add bouillon cubes (no dissolving necessary), Italian seasoning and garlic. Pepper beef to desired amount. Put all meat and vegetables in large roasting pan. I used my dutch oven pan. Pour soup mixture over the top and mix well. Bake covered at 275 degrees for 4 to 5 hours. When ready to serve adjust seasoning if desired. Serve with crusty bread or over noodles.
Time 4h15m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 275. Mix all ingredients together in large bowl (Do not brown meat first). Place in large casserole dish; cover and bake at 275 for 4 hours. Remove bay leaf before serving.
