I have made a similar stew in the Crockpot; In addition t salt and pepper, I add onion powder to taste. I use 1 can cream of mushroom soup and 1 can French onion soup. Add 1 packet Beef Stew seasoning mix, and 1/3 cup Quick-cooking tapioca to thicken the soups to a gravy consistency.
Jennifer On 3/29/10, Helen Whitehead <[email protected]> wrote: > I made this yesterday for dinner. > It was good! > I just used russet potatoes, I didn't have celery, so just added an extra > diced potato. > > Beef Stew Using Canned Cream Soups > > > 1 1/2 lbs. stew meat > 2 cups celery, chopped > 2 cups chopped carrots > 2 cups cubed potatoes (I recommend red potatoes) > 1 onion, chopped > 1 (10 3/4 oz.) can condensed cream of tomato soup > 1 (10 3/4 oz.) can condensed cream of mushroom soup > salt and pepper to taste > > Put all in crockpot and cook on low for 6-8 hours. > > Servings: 6 > > > Later. > > E-Mail: [email protected] > > Windows Live Messenger: [email protected] > > Skype: honeybunny1958 > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
