2 lbs. top round steak, cut into 1-inch cubes
1/3 c. flour
3 tbsp. vegetable oil
4 c. water
5 baking potatoes, cut into cubes
3 carrots, sliced
1 med. onion, chopped
2 stalks celery, chopped
1 c. frozen sweet green peas
1 (16 oz.) can whole kernel corn, drained
1 (6 oz.) can tomato paste
2 tbsp. beef bouillon granules
1 tsp. pepper
4 c. water

Toss together steak and flour. Brown steak in hot oil in a large skillet over medium-high heat 5-6 minutes. Stir together steak, water and the remaining ingredients in a 5-quart crock pot. Cook covered on High for 8 hours or until vegetables are tender.

Makes 16 cups.