Stroganoff Stew - 8Qt. Slow Cooker www.opencountrycampware.com 2-1/2 lbs. top round roast, cubed 3 Tbs. flour 3 Russet potatoes, cube, parboil 2 lg. onions 1 (8oz.) bag frozen peas 2 (10.5 oz.) cream of mushroom soup 1 cup red wine 1 (4 oz.) can sliced mushrooms, drained 1 tsp. ground black pepper Coat inner walls of cooking pot with non-stick spray or cooking oil. Combine beef cubes with the flour in the cooking pot. Layer the potatoes on top of the beef then the onions and peas. In a medium bowl, mix the soup, wine, mushrooms and black pepper and spread evenly over the meat dish. Stroganoff Stew - 8Qt. Slow Cooker www.opencountrycampware.com Cover and cook on LOW setting for 6 to 7 hours