Beef and Mushroom Stew

1 1/2 lbs boneless beef round cut into 1 inch pieces
ground black pepper
1/4 cup all purpose flour
2 tbl vegetable oil
1 can (10 1/2) oz condensed French onion soup
1 cup Burgundy wine
2 cloves garlic, minced
1 tsp dried Italian seasoning, crushed
1 pkg (10 oz) mushroms cut in half
3 medium carrots, cut into 2 inch pieces
1 cup frozen small whole white onions
1/4 cup water

Sprinkle beef with black pepper and coat with 2 tbl of flour. Heat the oil in a 12 inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef with a slotted spoon and put in a 3 1/2 quart slow cooker.

Stir the soup, wine, garlic, Italian seasoning, mushrooms, carrrots, and onions into the cooker.

Cover and cook on low for 10 -12 hours or until the meat is fork-tender.

Stir the water into the remaining flour in a small bowl.  Stir the flour mixture into the cooker. Turn the heat to HIGH. Cover and cook for 15 minutes or until slightly thickened.