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Country Buffet Stew |
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Serves: 8 Print this Recipe1/2 cup flour 1 1/4 teaspoons garlic salt 1/4 teaspoon black pepper 1 beef chuck pot roast boneless (2 1/2 lb.), cut in strips 3 to 6 tablespoons vegetable oil 1/2 cup celery sliced 1 10-ounce package crinkle-cut carrots carrots 1 16-ounce package frozen small onions 2 4-ounce cans mushrooms sliced, drained 1 tablespoon parsley dried 1/2 cup water 1 10 1/2-ounce can cream of mushroom soup condensed 1 cup dry red wine 2 teaspoons beef bouillon At least 3 1/2 hours or up to 6 hours before serving: In a plastic bag, mix flour, garlic salt and pepper. Add meat and shake until meat is evenly coated with all of the flour mixture. In a large skillet over medium-high heat, brown half of the meat at a time in 3 tablespoons of the oil, using additional oil as needed; set aside. Place celery in a slow cooker. Rinse frozen carrots and onions under hot running water to thaw slightly; drain well. Place carrots in slow cooker. Add meat, then onions, mushrooms and parsley. Do not stir. Add water to skillet. Over medium-high heat, cook and scrape to loosen particles from bottom of skillet. Add soup,wine and bouillon granules. Stir until blended. Bring to a boil. Pour over mixture in slow cooker. Gently stir to distribute sauce throughout mixture, leaving celery and carrots on bottom. Cover and cook at high heat for 3 hours or until meat, celery and carrots are tender. If making ahead, reduce heat to low to keep warm up to 2 1/2 hours. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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