Church Supper Stew

Name: Church Supper Stew
Ingredients: 3 lb. beef stew meat; 3 or 4 potatoes, pared and cut in chunks; 4 or 5 carrots, cut in chunks; 2 medium onions, cut in chunks; 1 c. wide celery slices; 1 tsp. salt; 1 can cream of mushroom soup; 1 can cream of celery soup; 1 c. ginger ale (not Vernor's)

9 ingredients

9 steps

Ingredients

3 lb. beef stew meat
3 or 4 potatoes, pared and cut in chunks
4 or 5 carrots, cut in chunks
2 medium onions, cut in chunks
1 c. wide celery slices
1 tsp. salt
1 can cream of mushroom soup
1 can cream of celery soup
1 c. ginger ale (not Vernor's)

Directions

1

Preheat oven to 325°.
2

Grease a 5-quart casserole.
3

(If desired, brown beef cubes in hot fat.)
4

In casserole, layer beef, potatoes, carrots, onions and celery, sprinkling salt as you go. (Salt may be omitted if on low salt diet.) Spoon soups out of cans on top.
5

Pour ginger all over.
6

Cover.
7

Bake 3 hours or until beef is tender.
8

Uncover last 30 to 40 minutes.
9

Makes 10 to 12 servings.