Crock Pot Beef And Mushroom Stew

• 1 1/2 lbs boneless beef bottom round steaks or 1 1/2 lbs chuck roast, cut into 1-inch pieces
• ground black pepper
• 1/4 cup flour
• 2 tablespoons vegetable oil
• 1 (10 1/2 ounce) can French onion soup
• 2 garlic cloves, minced
• 1 teaspoon dried Italian seasoning, crushed
• 3 cups mushrooms, cut in half (about 10 oz.)
• 3 medium carrots, cut into 2-inch pieces (about 1/2 lb.)
• 1 cup whole white baby onion
• 1 1/4 cups water

1. Pepper beef and coat with 2 tablespoons flour.
2. Heat oil in large skillet over medium-high heat.
3. Add beef and cook until browned, stirring often.
4. Mix beef, soup, garlic, Italian seasoning, mushrooms, carrots and onions in 3 1/2-quart slow cooker.
5. Cover and cook on high heat 6-8 hours or until beef is fork-tender.
6. MIX remaining flour and water and stir flour mixture into cooker.
7. Cover and cook 15 minute or until slightly thickened.

boneless beef bottom round steaks, ground black pepper, flour, vegetable oil, onion soup, garlic, italian seasoning, mushrooms, carrots, whole white baby onion, water

Taken from www.food.com/recipe/crock-pot-beef-and-mushroom-stew-211316 (may not work)