Instructions:
In a large bowl, combine the flour, black pepper, and Italian seasoning. Add the beef cubes and toss to coat evenly.
In a large skillet, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes.
Place the browned beef in a slow cooker.
Add the chopped onions, carrots, celery, mushrooms, beef bouillon cubes, condensed tomato soup, water, and bay leaves to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours.
Add the chopped potatoes and frozen peas to the slow cooker. Stir to combine.
Cover and cook on low for an additional 1-2 hours, until the potatoes are tender and the peas are heated through.
Discard the bay leaves and serve hot. Enjoy!
