Slow Cooked Swiss Steak

3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 1/2 pounds boneless round steak
1 1/2 tablespoons butter or margarine
1 can cream of mushroom soup -- undiluted
1 1/3 cups water
1 cup sliced celery
1/2 cup onion
1 clove garlic
2 tablespoons beef bouillon granules -- or more if needed

In a shallow bowl, combine flour, pepper and salt. Cut steaks into six serving-size pieces; dredge in flour mixture.

In a skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8 to 9 hours or until the meat is tender.