1 ½ lb. stew meat, cut into ½-inch cubes
1 medium onion, chopped
1 Tbsp. olive oil
5 medium carrots, thinly sliced
4 medium red potatoes, diced
2 celery ribs, diced
2 cans (14.5 oz. each) diced tomatoes, undrained
2 cans (14.5 oz. each) beef broth
1 can (10.75 oz.) condensed tomato soup, undiluted
1 Tbsp. sugar
2 tsp. Italian seasoning
1 tsp. dried parsley flakes
In large skillet, brown beef and onion in oil; drain. Transfer to 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low 8-10 hours or until meat is tender.
This is a recipe I found in Taste of Home magazine a few years ago, and we love it! I probably make it at about once a month or so. The prep takes a little time, but you can chop the veggies the night before and just throw everything in the slow cooker the next morning. It goes great with a side salad and fresh warm bread. This is a great meal for a cold fall evening. I give it 4 stars.