Beef Stew Stroganoff - cooking recipe

Ingredients

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

Preparation

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.
Cook for 6 to 7 hours, until beef and potatoes are tender.