2 pound stewing beef, cubed
1 seasoned flour
1 each onion, thinly sliced
4 oz mushrooms, sliced
10 oz beef/oxtail/tomato soup or 1/2 pt beef stock
1 salt and pepper
1 dried mixed herbs (optional)
1 oil or lard for frying

Directions:


Coat the meat with the flour.
Saute the onion in the oil and transfer to the slow cooker. Brown the meat and place on top of the onions.
Add the mushrooms and herbs, then pour over the soup or stock, and cook on High for 4 to 5 hours or on Low for 8 to10 hours.

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