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Vegetable Beef Stew
Taste of Home Magazine
Here's a great beef stew that
simmers in a wonderful gravy. Served with a loaf of crusty bread and a green
salad, it's a tasty meal for grown-ups and kids alike. I think it's even better
the next day. -Randee Eckstein Commack, New York
5 medium red potatoes,
peeled and cut into ½-inch chunks
2½ cups sliced fresh mushrooms
4 medium carrots, sliced
2 celery ribs, thinly sliced
3 bacon strips, diced
¼ cup all-purpose flour
¾ teaspoon pepper, divided
½ teaspoon salt, divided
2 pounds beef stew meat, cut into ¾-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 can (14½ ounces) beef broth
½ cup dry red wine or additional beef broth
1 bay leaf
⅛ teaspoon dried thyme
1 can (10¾ ounces) condensed tomato soup, undiluted
2 tablespoons cornstarch
3 tablespoons cold water
Place the first four ingredients in a 5-qt.
In a large skillet, cook bacon over medium
heat until crisp.
Drain on paper towels.
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
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
Pour over sausage mixture; stir to coat.