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This is a contest winning recipe from Quick Cooking Magazine. Doesn't it sound like a good meal on a cold, winter night?
- 5 medium red potatoes, peeled and cut into 1/2-inch chunks
- 2 1⁄2 cups sliced fresh mushrooms
- 4 medium carrots, sliced
- 2 celery ribs, thinly sliced
- 3 slices bacon, diced
- 1⁄4 cup all-purpose flour
- 3⁄4 teaspoon pepper, divided
- 1⁄2 teaspoon salt, divided
- 2 lbs beef stew meat, cut into 3/4-inch cubes
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 (14 1/2 ounce) can beef broth
- 1⁄2 cup dry red wine or 1⁄2 cup additional beef broth
- 1 bay leaf
- 1⁄8 teaspoon dried thyme
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 1⁄3 cup water
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Place the first four ingredients in a 5-qt. slow cooker.
- In a large skillet, cook bacon over medium heat until crisp.
- Drain on paper towels.
- Reserve drippings.
- In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt.
- Add meat; seal and shake to coat.
- Brown the beef, onion and garlic in drippings and oil.
- Transfer to slow cooker.
- Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper.
- Cover and cook on low for 8-9 hours or until tender.
- Discard bay leaf.
- Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker.
- Cover and cook for 30-40 minutes or until slightly thickened.
Yummy! We really enjoyed this stew. The mushrooms were a highlight. I wish that I had been able to take a picture as it really looked lovely. I do think the prep time is way off though -- I know I am a bit slow in the prep. dept. but it did take me at least 45 minutes before I was able put the lid on the crock-pot and say cook! The only other thing that I will change is that I will decrease the thyme a bit, just a personal preference. With all that said we eagerly look forward to the leftovers (with a few added peas). Thanks for a great recipe, Juenessa -- we will be making it again.