 |
Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 10 |
|
This is the best Stew and so easy! Wonderful recipe for fall and winter. Wonderful for a working mother! This recipe came from my husbands family and I am so glad that my mother in law shared this with us! I serve this with tossed green salad and homemade rolls. Yum! Ingredients:
2 lbs beef stew meat, cubed |
1 (15 ounce) can tiny peas (use pea juice also) |
1 cup sliced carrot (lengthwise) |
2 onions, cut up |
1 -2 stalk sliced celery (optional) |
1 (8 ounce) can sliced mushrooms (use juice) (optional) or 2 (8 ounce) cans mushrooms (use juice) (optional) |
1 teaspoon salt |
1 dash pepper |
1 (10 3/4 ounce) can tomato soup, thin with 1/2 cup water |
1 large raw potato |
1 bay leaf (optional) |
Directions:
1. Put all together in large casserole dish.
2. Pour soup and pea juice over top of ingredients.
3. Make sure to have a good fitting lid for your casserole dish.
4. Cook for 5 hours at 275 to 300°F.
5. You may also use a crock pot to cook this on high for 5 approx hours or low for approx 10 hours.
|
|