Tomato Beef Stew

Ingredients

• USE 2-3 POUNDS ROUND STEAK AND CUBE. DREDGE IN FLOUR, SEASONING WITH SALT AND PEPPER. BROWN IN 1-2 TABLESPOONS COOKING OIL. MIX BROWNED MEAT IN CROCK-POT WITH:
• 1 CAN CREAM OF MUSHROOM SOUP
• 1 LARGE CAN TOMATO SAUCE
• 1 GREEN PEPPER CUT INTO CHUNKS
• 6 CARROTS CUT INTO 1 1/2 IN PIECES
• 1 MEDIUM ONION CUT INTO CHUNKS
• 1 CLOVE OF GARLIC CHOPPED
• ONE SMALL CONTAINER OF FRESH MUSHROOMS SLICED
• SALT AND PEPPER TO TASTE