Ingredients
3 pounds beef top round steak, cut into serving-size pieces2 tablespoons canola oil2 medium carrots, sliced2 celery ribs, sliced1-3/4 cups water1 can (11 ounces) condensed tomato rice soup, undiluted1 can (10-1/2 ounces) condensed French onion soup, undiluted1/2 teaspoon pepper1 bay leaf
Preparation
In a large skillet, brown beef in oil over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Add carrots and celery. Combine the remaining ingredients; pour over meat and vegetables.
Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. If desired, thicken cooking juices.
