Slow Cooker Beef & Mushroom Stew

Ingredients:

*1 1/2lbs boneless beef bottom round or chuck roast, cut into 1-inch pieces
*Ground black pepper
*1/4 cup all-purpose flour
*2 Tbsp vegetable oil
*1 can (10.5 ounces) Condensed French Onion Soup
*1 cup Burgundy or other dry red wine
*2 cloves garlic, minced
*1 tsp dried Italian Seasoning
*3 cups mushrooms, cut in half
*3 medium carrots cut into 2 inch pieces
*1 large onion cut into 2 inch pieces
*1/4 cup water

Some substitutions I use are....
For the meat... Stew meat (it's already cut up and ready to go)
For the mushrooms... 1 can of mushroom pieces
I also will cut up about 6 small potatoes and throw those in.

1. Sprinkle beef with black pepper and coat with 2 Tbsp flour.
Heat oil in large skillet over medium-high heat.
Add beef and cook until browned, stirring often.

2. Mix beef, soup, wine, garlic, Italian Seasoning, mushrooms, carrots and onions in 3 1/2 quart slow cooker.

3. Cover and cook on LOW heat 10 to 12 hours or on HIGH for 4 to 5 hours

4. Mix remaining flour and water.
Stir flour mixture into cooker.
Turn heat to HIGH.
Cover and cook 15 minutes or until slightly thickened.