Serves: 5
Total Calories: 158
In large dutch oven, put stew meat, onion soup mix, tomato soup, cream of mushroom soup, and water. In 350° oven, bake without lid for 2 hours. Then add vegetables (your choice—vegetables can vary with taste; use your imagination), stirring, and bake with lid on for 2 more hours (4-hour stew). No salt and pepper, no thickening for gravy. Very easy, very good!
This Four-Hour Stew recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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