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Crockpot Beef Stew

Kathleen Smith
  • minutes
  • Serves

INGREDIENTS

2 1/2 lb

Beef chuck, Boneless

2

Bay leaves

3

Carrots, Medium

2

Stalks Celery

8 oz

Mushrooms, Whole

2

Onions, Medium

3/4 cup

Peas, Frozen

1 can

10-3/4 ounces condensed tomato soup, Condensed

2

Beef bouillon cubes, Large

1/4 cup

All purpose flour

1/2 tsp

Black pepper

3 tsp

Italian seasoning

2 tbsp

Vegetable oil

4 cups

Water

2

Large russet potaotes (peeled and cut into 1 1/2 inch pieces)