Stay-A-Bed Stew
1/4# beef cubes, all visible fat removed
2# potatoes, cubed
1 onion, wedged
1/2# carrots, cut in 1" pieces
1/2# celery, cut in 1/2" pieces
1# frozen peas
2 (10 3/4 oz.) cans tomato soup
Place all ingredients except peas in crockpot and stir to coat meat and vegetables with soup. Cook on medium or medium-high for 5 hours.
May also be placed in tightly covered casserole and baked in 275 degree oven for 5 hours.
One hour before the end of cooking time, stir in peas.
To freeze: Place in 1-cup Gladware containers and freeze solid. Pop out and place in sandwich size Baggie, Place all servings in a large freezer Ziploc, label, and return to freezer.
To serve: Thaw. Reheat in microwave (medium) or on stovetop (low), stirring gently several times.
My notes: Original recipe called for 1# meat and fewer vegetables. You can adjust to your family's liking. The 1/4# beef gives it good flavor, is healthier, and cheaper.
Makes 6 servings
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