Gone All Day Stew

I first had this stew when my mother-in-law made it. I'll be honest, I'm not a big meat and vegetables fan unless there's also cheese involved, but I really enjoy this stew especially if served with cornbread. It's so tasty and comforting, perfect for cool weather (or if you're like me, any time of the year).

The first time I tried making this I followed the original recipe's instructions to cook the stew in the oven, but since I don't own a roasting pan or oven-safe pot, I had to borrow one from my mother-in-law. Then the next time I made it (last week), I forgot all about needing an oven-safe pan until the last minute, so out of necessity I turned this into a slow cooker recipe. I think I prefer the oven method, but that's probably because my slow cooker is an overachiever and doesn't cook as slowly as it's supposed to, resulting in overcooked food.

Unfortunately, I completely forgot about taking a picture of the stew. That's how distractingly good it was!

Gone All Day Stew

2 pounds beef, cut into 1 to 2 inch cubes
4 to 5 medium carrots, peeled and cut in 1 inch diagonal slices
4 to 5 medium potatoes, peeled and cut in 1 1/2 inch chunks
3 to 4 small onions, cut into large chunks or 1 inch wide strips
8 ounces fresh white mushrooms
2 beef bouillon cubes
1 can (10.75 ounce) condensed tomato soup
1/4 cup all-purpose flour
1 cup water
1 1/2 teaspoon Italian herb seasoning
1 1/2 teaspoon salt
1 bay leaf
1/8 teaspoon black pepper

Place beef, vegetables, and bouillon cubes in a large roasting pan or oven-safe pot with lid. In a medium bowl, combine soup and flour until smooth. Add seasoning and water; stir until well combined. Pour mixture over meat/veggies in pan. Cover and bake at 275° degrees for 4 to 5 hours. Remove bay leaf before serving. Yields 6 to 8servings.

Slow cooker version: Reduce the water to 1/2 cup instead of 1 cup. Cook on low setting for 8 to 10 hours.