My Beef Bourguignon

INGREDIENTS

• 1 ½ lb. beef chuck, cut into ½-inch cubes
• 1 ½ cups pearl onions, shelled
• 1 Tbsp. olive oil
• 5 medium carrots, sliced
• 4 medium potatoes, diced
• 2 celery ribs, diced
• 2 cans (14.5 oz. each) diced tomatoes, drained
• 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
• 1 tsp beef bullion
  

DIRECTIONS

1. Combine all ingredients in a 5-quart slow cooker. Stir. Cover and cook on low 8-10 hours or until meat is tender.

This recipe can also be frozen in bags and thawed for a quick meal. Just don't freeze the potatoes.