Beef Stew (version 4)

Ingredients

2.5 to 3 lbs chuck roast in 1" cubes
16 oz can whole peeled tomatoes, don't drain
1 quart baby carrots, rinsed
5 medium-sized white potatoes, peeled, cut in 1" chunks
2 medium-sized onions, diced
2 cloves garlic, crushed
2 green bell peppers, cut in 1" squares
8oz can Campbell's cream of mushroom soup, undiluted
2 cups all purpose flour
1.5 cups white vinegar
1 tbsp salt
1 tsp black pepper
1 tsp vegetable oil

Directions

Clean and chop veggies, then dice onions. Pour some oil in a frying pan (about a tsp) and heat. Fry onions until somewhat clear and then add crushed garlic to pan and fry for 1 minute while stirring to release garlic oils. Add onions/garlic to crock pot with veggies. Pour a drop of oil into the same frying pan and lightly brown the beef cubes. Add beef to crock pot. Pour entire can of tomatoes into crock pot. Stir the ingredients in the pot. In the empty tomato can, mix salt, 1 tsp oil, pepper, and vinegar. Add water to the canto fill it. Then pour can's contents into the crock pot. Stir the pot. Cook on low heat for 1 to 2 hours, then add soup and stir in flour. Leave covered pot on low heat overnight or for about 8 hours. Best to start this stuff in the morning to have for dinner or after dinner to eat the next day. Have plenty of biscuits ready.

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