Contest-Winning Gone-All-Day Stew

• 1/4 cup all-purpose flour
• 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
• 2 tablespoons canola oil
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup water or red wine
• 2 teaspoons beef bouillon granules
• 3 teaspoons Italian seasoning
• 1 bay leaf
• 1/2 teaspoon coarsely ground pepper
• 6 medium onions, quartered
• 4 medium potatoes, cut into 1-1/2-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 12 large fresh mushrooms
• 1 celery rib, cut into 1-inch pieces
• Hot cooked egg noodles, optional

1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
2. 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.
3. Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired.

allpurpose, chuck roast, canola oil, tomato soup, water, beef bouillon granules, italian seasoning, bay leaf, ground pepper, onions, potatoes, carrots, mushrooms, celery, egg noodles

Taken from www.tasteofhome.com/recipes/contest-winning-gone-all-day-stew/ (may not work)