Beef Stew Stroganoff

A compromise between stew and stroganoff recipes which can be frozen and reheated; no pure dairy items are used. From my food blog at: http://www.comfortcookadventures.com/2013/05/i-want-stew-he-wants-stroganoff.html

• Ready In: 7 hrs 20 mins
• Serves: 10

Ingredients

• 2 1⁄2 lbs top round roast, trimmed of fat, cut into 1 inch cubes
• 3  tablespoons flour
• 3  large russet potatoes, cut into 1 inch cubes, parboil
• 2  large onions, chopped
• 1 (8 ounce) bag  frozen peas
• 2 (10 1/2ounce) cans  cream of mushroom soup
• 1  cup red wine
• 1 (4 ounce) can  sliced mushrooms, drained
• 1  teaspoon ground black pepper

Directions

1. Set a 6 quart slow cooker (crock pot) on low; spray interior with nonstick spray. Mix the beef cubes with the flour; place inside the cooker. Layer the potatoes on top of the beef; spread the onions and peas next. In a medium bowl, mix together the soup, wine, mushrooms and black pepper; spread mixture evenly over top of all.
2. Cook for 6 to 7 hours, until beef and potatoes are tender.