Ingredients:

3 pounds boneless beef round steak, cut into serving size pieces
2 tablespoons vegetable oil
2 medium carrots; cut into 1/2 inch slices
2 stalks celery, cut into 1/2 slices
1-3/4 cups water
1 can (11ounces) condensed tomato rice soup, undiluted
1 can (10 1/2 ounces) condensed French onion soup, undiluted
salt and pepper to taste
1 bay leaf

Instructions:

Brown the beef in oil; drain and put into crock pot with the carrots and celery. Combine the remaining ingredients in a large bowl and then pour over the steak and veggies. Cover and cook on low for 6 to 8 hours. Remove bay leaf before serving.

Yields: 8 servings

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