We tried this new recipe from my aunt, and now it’s a family favorite!
3 lbs boneless beef round steak, cut into bite size pieces
2 tbsp vegetable oil
1 lb baby carrots cut in half
3 celery ribs, cut into ½ slices
1-cup water
1 can (11 oz) tomato rice soup
1 can (10 ½) french onion soup
½ tsp black pepper
2 bay leafs
In frying pan, brown beef in oil over medium heat and drain. Empty into your crock-pot. Add carrots and celery. Combine the remaining ingredients; pour over meat and vegetables. Cover and cook on low for 6-8 hours or until the meat is tender. Make sure to throw away the bay leaf before serving.