Heat the oil in a 10-inch skillet. Add the beef and cook until well browned on all sides.
Place the potatoes, carrots, onions and celery into a 3 1/2-quart slow cooker. Top with the beef. Stir the soup, consommé and water in a small bowl. Pour the soup mixture over all.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender and the vegetables are tender. Season with the black pepper and tarragon.
Or on HIGH for 5 to 6 hours.
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