Back To Bed Stew

Name: Back To Bed Stew
Ingredients: 1 can green beans; 1 lb. carrots, chunked; 4 onions, quartered; salt; pepper; 1 can peas; 2 lb. stew meat or venison; 1 can cream of mushroom soup; 1 can tomato soup; 4 stalks celery, sliced; 6 potatoes, quartered

11 ingredients

8 steps

Ingredients

1 can green beans
1 lb. carrots, chunked
4 onions, quartered
salt
pepper
1 can peas
2 lb. stew meat or venison
1 can cream of mushroom soup
1 can tomato soup
4 stalks celery, sliced
6 potatoes, quartered

Directions

1

Spray a 5-quart Pyrex casserole with a nonstick cooking spray. Cut beef or venison into bite-size chunks and put in casserole. Season to taste with salt and pepper.
2

Layer each of the following ingredients on top of meat:
3

carrots, onions, celery and potatoes. Drain and reserve juice from peas and beans.
4

Add the vegetables to stew.
5

Mix the reserved juices with the mushroom and tomato soups.
6

Pour over the top of the stew.
7

Cover with foil and bake at 325° for 5 hours.
8

About 2 hours from start time, mix stew.