One our favorite winter meals was a five hour Beef Stew recipe that I found in the Methodist Ladies Cookbook. It was so easy and yet yummy and satisfying for a hungry family. I would often fix it in the morning and carry it to the beach house on the weekends for an easy supper.
5 Hour Beef Stew
2 lbs stew beef
2 carrots, peeled and sliced
3 potatoes, peeled and quartered
1 onion, sliced
1 bell pepper, cut into strips
1 cup mushrooms
1 cup frozen green peas
1 can tomato soup
1/3 can water
Place stew meat in the bottom of a heavy Dutch oven. Sprinkle generously with salt and pepper and your favorite seasonings. Layer potatoes and carrots on the meat, Season again. Layer onion, bell pepper, and mushrooms on top. Add frozen peas. Pour can of tomato soup over all and top with 1/3 soup can filled with water. All vegetable ingredients are estimates. Use more of your favorite veggies and omit any that you don't like. But, this blend is very colorful and tasty. Bake in a 275 degree oven for 5 hours. Serve with Pillsbury Crescent Rolls to dip in juice!
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