Beef Stew Stroganoff

• 2 1/2 lbs top round roast, trimmed of fat, cut into 1 inch cubes
• 3 tablespoons flour
• 3 large russet potatoes, cut into 1 inch cubes, parboil
• 2 large onions, chopped
• 1 (8 ounce) bag frozen peas
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 cup red wine
• 1 (4 ounce) can sliced mushrooms, drained
• 1 teaspoon ground black pepper

1. Set a 6 quart slow cooker (crock pot) on low; spray interior with nonstick spray. Mix the beef cubes with the flour; place inside the cooker. Layer the potatoes on top of the beef; spread the onions and peas next. In a medium bowl, mix together the soup, wine, mushrooms and black pepper; spread mixture evenly over top of all.
2. Cook for 6 to 7 hours, until beef and potatoes are tender.

round roast, flour, russet potatoes, onions, frozen peas, cream of mushroom soup, red wine, mushrooms, ground black pepper

Taken from www.food.com/recipe/beef-stew-stroganoff-500267 (may not work)