1 pound lean beef stew meat
1 can condensed French onion soup
1/2 soup can water
1/2 cup sliced celery
1/4 cup chopped onion
1/2 cup chopped carrot
4-6 ounces sliced fresh mushrooms
8 ounces egg noodles, cooked and buttered
Brown stew meat in a large skillet over medium-high heat. When browned, place meat in the crockpot. Pour soup into the crockpot. Pour water into the skillet and use to deglaze the pan, scraping up all the browned bits on the bottom of the pan. Add to crockpot. Add vegetables. Cook on high one hour; reduce heat and cook on low an additional seven or eight hours.
Serve over hot, buttered noodles.