On a cold fall day there’s nothing like having a steaming bowl of hearty stew that has slowly cooked all day long. This recipe easily serves eight to ten people so if your family is small invite some friends over!
2 1/2 pounds beef cubes, cut into 1 1/2 inch pieces
8 medium potatoes cut into big chunks
8 large carrots cut into large chunks
2 bay leaves
1 package (1 1/2 oz.) dried onion soup mix
1 can (10 oz.) cream of mushroom soup
1 can (10 oz.) cream of celery soup
1 can (8 oz.) tomato sauce
In large crock pot layer half the beef, then half the vegetables; repeat. Mix soups, soup mix, and tomato sauce together. Pour over vegetabels in the crockpot. Top with bay leaves. Bake on low for 8 hours.
This can also be put into a large roasting pan with a lid and baked in the oven at 250 degress for 6-8 hours.
My husband likes his stew very tomato-ey so I substitute cream of tomato soup for the mushroom and celery soups.