Ingredients

3 lbs boneless beef round steak, cut into serving-size pieces
2 tablespoons vegetable oil
2 medium carrot, cut into 1/2-inch slices
2 celery rib, cut into 1/2-inch slices
1 3/4 cups water
1 (11 ounce) can tomato rice soup
1 (10 1/2 ounce) can French onion soup
1/2 teaspoon pepper
1 bay leaf

Directions

In a large skillet, brown beef in oil over medium-high heat; drain.Transfer to a slow-cooker.Add carrots and celery.Combine the remaining ingredients; pour over meat and vegetables.Cover and cook on low for 6-8 hours or until meat is tender.Discard the bay leaf before serving.Thicken cooking juices if desired.