Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 2 Lbs. beef stew meat
- 4 raw potatoes, cubed
- 6 carrots, sliced
- 2 small bags frozen vegetables
- 1 can tomato soup
- 1 can cream of celery soup
- 2 to 3 cans water
by: Stacy Mowry, of Hartford, Wisconsin
Very good served with biscuits.
In a large roaster, brown the stew meat in oil; then add the rest of the ingredients.
Baked covered at 250 degrees for 4 to 5 hours.
View Recipe
Well this weekend I tried it, I used my slow cooker instead of the oven and that worked great. Since my husband does not like tomatoes, I added 2 beef bollion to darken the tomato soup broth - and that works nice for a brown color gravy. It could use some seasonings but that can be done when it is served too.