2-2.5 pounds lean stew meat, or round steak cut into cubes
2 tablespoons canola oil
2 cups chopped onion
1/2 cup chopped celery
5 large potatoes, peeled and cubed
4-5 large carrots, sliced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon parsley flakes
2 tablespoons Worcestershire sauce
1 (10.5 ounce) can condensed tomato soup
1 soup can water

1. In a large skillet, brown meat in oil. Add onions and celery and cook until tender, stirring occasionally about 3 minutes. Transfer meat, onion and celery mixture to slow cooker.

2. Add potatoes, carrots, salt, pepper, garlic powder, Worcestershire sauce, tomato soup and water. Stir to blend.

3. Cover tightly and cook in slow cooker on Low 7-9 hours or on High 4-6 hours. Serves 6-8.

1-1/2 pounds beef round steak, cut into cubes
3 tablespoons cooking oil
1 teaspoon salt
1 teaspoon pepper
3 packages brown gravy mix blended in 3 cups water
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon parsley flakes
2 tablespoons Worcestershire sauce
1 large onion, peeled and chopped
2 celery ribs, chopped
4-5 carrots, scraped and sliced
4-5 medium potatoes, peeled and cut into eighths

1. Heat oil in large skillet. Roll round steak cubes in flour and brown in hot oil until richly browned on all sides. Place browned meat in Dutch oven.

2. Add brown gravy mix blended with water. Sprinkle in salt and pepper. Add garlic powder, onion powder and parsley flakes and Worcestershire sauce.

3. Cover tightly and simmer over low heat, stirring occasionally, 1-1/2 to 2 hours or until meat is tender.

4. Add onion, celery, carrots and potatoes. Continue cooking, covered, until vegetables are tender. Makes 6 servings.