Now that October is here, I feel like it's actually fall and I can break out the soup and stew recipes.
2 T. flour
2 t. salt
1 t. pepper
3 5.5-oz. cans tomato juice
2 lb.beef stew meat
16-oz. sliced mushrooms
6 carrots, cut into thick slices
1/2 pound fresh green beans, trimmed
1 large onion, chopped
2t. minced garlic
Combine 2 T. flour, salt and pepper in bowl. Gradually whisk in tomato soup. Combine stew meat, mushrooms, carrots,green beans, onions and garlic to slow cooker. Add tomato juice mixture. Cook on high 6 hours until beef is tender.