Slow Cooker Beef & Mushroom Stew

1 boneless beef bottom round roast or chuck pot roast (about 1 1/2 pounds), cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tbsp. vegetable oil
1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 tsp. Italian seasoning, crushed
10 oz. mushroms, cut in half (about 3 cups)
3 medium carrots, cut into 2-inch pieces (about 1 1/2 cups)
1 cup frozen whole small white onion
1/4 cup water

1. Season the beef with the black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.
2. Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions inn a 3 1/2-quart slow cooker.
3. Cover and cook on HIGH for 4 to 5 hours.
4. Stir the remaining flour and water in a small bowll until the mixture is smoth. Stir the flour mixture in the cooker. Cover and cook for 15 mminutes or until the mixture boils and thickens.

Or may be cooked on LOW for 10 to 11 hours or until the beef is fork-tender.

Number of Servings: 6

Recipe submitted by SparkPeople user GOODHEALTHII.