Gone All Day Stew

I found this in the Annual Award Winning Recipes from Taste of Home Magazine, 2014 edition.  I made it a couple of weeks ago and rather than serving over noodles as shown in the photo in the book, we had crusty sourdough bread.  It was delicious!

1/4 C. all purpose flour
1 boneless beef chuck roast, cut into 1 inch cubes
2 tbsp. canola oil
1 can condense tomato soup, undiluted
1 C. water or red wine (I used wine)
2 tsp. beef bouillon granules
3 tsp, Italian seasoning
1 bay leaf
1.2 tsp. coarsely ground pepper
6 medium onions quartered ( I used pearl onions)
4 medium potatoes, cut into 1 1/2 inch chunks
3 medium carrots cut into 1 inch slices
12 large fresh mushrooms
1/2 C. celery, cut into 1 inch slices
Hot cooked egg noodles, optional

Place the flour in a large resealable bag.  Add beef, a few pieces at a time, and shake to coat.  In a large skillet, brown meat in oil in batches; drain.  Transfer to a slow cooker.

In a small bowl, combine the tomato soup, wate, bouillon and seasonings; pour over beef.  Add the onions, potatoes, carrots, mushrooms and celery.

Cover and cook on low for 4-5 hours or until meat is tender.  Discard bay leaf.  Serve the stew with egg noodles, if desired.