Back To Bed Stew

• 1 can green beans
• 1 lb. carrots, chunked
• 4 onions, quartered
• salt
• pepper
• 1 can peas
• 2 lb. stew meat or venison
• 1 can cream of mushroom soup
• 1 can tomato soup
• 4 stalks celery, sliced
• 6 potatoes, quartered

1. Spray a 5-quart Pyrex casserole with a nonstick cooking spray. Cut beef or venison into bite-size chunks and put in casserole. Season to taste with salt and pepper.
2. Layer each of the following ingredients on top of meat:
3. carrots, onions, celery and potatoes. Drain and reserve juice from peas and beans.
4. Add the vegetables to stew.
5. Mix the reserved juices with the mushroom and tomato soups.
6. Pour over the top of the stew.
7. Cover with foil and bake at 325u0b0 for 5 hours.
8. About 2 hours from start time, mix stew.

green beans, carrots, onions, salt, pepper, peas, stew meat, cream of mushroom soup, tomato soup, stalks celery, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454882 (may not work)