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Hearty Steak and Potato Soup

1 lb beef boneless round steak
1 lb small red potatoes, cut into 1/4 inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tbs beef bouillon granules
1/2 tsp salt
1/2 tsp pepper
4 cans (14 1/5 oz each) beef broth
1 jar (6 oz) sliced mushrooms, undrained
1/2 cup water
1/2 c up Gold Medal all purpose flour

Remove excess fat from beef. Cut beef into 1x1/4 inch pieces. Mix beef and remaining ingredients except water and flour in 5 at slow cooker

Cover and cook on low 8-9 hours or until beef and vegetables are tender

Mix water and flour; gradually stir into soup until blended. Cover and cook on high about 30 minutes or until slightly thickened

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