1 beef flank steak (1-1/2 pounds)
cut into 1/2 inch cubes
1 medium onion, chopped
1 Tbs. olive oil
5 medium carrots, thinly sliced
4 cups shredded cabbage
4 medium red potatos, diced
2 celery sticks, diced
2 cans (14-1/2 ounce each) diced tomatos, undrained
2 cans (14-1/2 ounce each) beef broth
1 can (10-3/4 ounce) condensed tomato soup, undiluted
1 Tbs sugar
2 tsp Italian seasoning
1 tsp dries parcley flakes

In a large skillet, brown steak and onion in oil; drain.
Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 to 10 hours or intil meat is tender
Yield: 8 servings