This hot and flavorful beef stew mixes everything you want your family to eat with a tempting flavor that makes them run and satisfies the soul. Coming home to the delicious aroma of beef stew makes the rest of the day a little better. All those rich and delicious flavors married together in
1/4 cup all-purpose flour
2 1/2 pounds of boneless roast beef, cut into 1-inch cubes.
2 tablespoons of vegetable oil
1 1/2 cups to 2 1/2 cups of water
2 large beef stock cubes
1 can of condensed tomato soup, undiluted.
3 teaspoons of Italian seasoning
2 laurel leaves
1/2 teaspoon black pepper
2 medium onions cut
2 large Russet potatoes peeled and cut into 1 1/2 inch pieces
3 medium carrots cut into 1-inch pieces
2 stalks of celery cut into 1-inch pieces
8 ounces of trimmed whole mushrooms
3/4 cup frozen peas, thawed
Pour the flour into a one-gallon Ziplock bag. Add the meat, in batches, and shake it to cover all the pieces evenly.
Add oil to a large skillet and heat. When oil is hot, brown meat in batches without clumping. When it is browned, transfer the meat directly to the pan. Add 1 1/2 cups of water and stock cubes to the pan and cook, stirring the brown pieces at the bottom of the pan and dissolving the stock cubes. Remove from heat and add tomato soup, Italian seasoning, bay leaf and black pepper and stir to combine. Pour into the pot over the meat. Add the onions, potatoes, carrots, celery and mushrooms.
Cover and simmer for 8 hours or until meat and vegetables are tender. If necessary, add more water. Add the thawed peas for the last 20-30 minutes of cooking. Discard the bay leaves and serve.