1 boneless beef bottom round roast or chuck pot roast (about 1 1/2 pounds), cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tbsp.vegetable oil
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 tsp.Italian seasoning, crushed
10 oz.mushrooms, cut in half (about 3 cups)
3 medium carrots, cut into 2-inch pieces (about 1 1/2 cups)
1 cup frozen whole small white onions
1/4 cup water