Ingredients:

  • 2 lbs. beef stew meat, cubed (I take a short-cut and purchase the pre-cubed lean beef stew meat for pot roasts)
  • 1 (10 ounce) bag frozen peas
  • 1 cup sliced carrots
  • 2 onions, diced
  • 1 (8 oz.) container sliced mushrooms
  • 1 teaspoon salt
  • 1 can cream of mushroom soup + ½ can water
  • 1 large russet potato, sliced
  • 1 bay leaf

Directions:

  1. Stir together all ingredients in a large casserole dish with a tight-fitting lid (or use aluminum foil to cover a casserole dish tightly).
  2. Bake at 275 degrees F for approximately 5 hours.

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