Ingredients Jump to Instructions ↓

  1. 906 g lean stew meat

  2. 1 large onion, peeled and thinly sliced, separated into rings

  3. 453 g carrots, peeled and cut into 1 stalk celery, cut into 1/2 inch thick slices

  4. 3 medium potatoes, quartered

  5. 3/4 tsp. salt

  6. 3/4 tsp. pepper

  7. 1 can condensed tomato soup

  8. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Place stew meat into the bottom of a 4 quart casserole dish. Cover meat with onion, carrots, celery and potatoes. Season with salt and pepper. Stir together soup and water and pour over vegetables. Cover tightly and bake about 5 hours until meat is tender-Don't Peek until cooking time is done.


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