Ingredients

• 1 (1 1/2) pound beef bottom round roast or chuck pot roast, cut into 1-inch pieces
• ground black pepper 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 (10.5 ounce) can campbell's® condensed french onion soup 1 cup burgundy or other dry red wine
• 2 cloves garlic, minced
• 1 teaspoon italian seasoning, crushed
• 10 ounces mushrooms, cut in half 3 medium carrots, cut into 2-inch pieces
• 1 cup frozen whole small white onions
• 1/4 cup water