2 lb Stew meat
10 oz Peas; frozen
1 c Onion; chopped
2 c Carrots; sliced 1" thick
2 c Potatoes; diced
1 1/2 ts Salt
1/4 ts Pepper
1 ts Parsley; chopped (or 1 bay leaf)
1 cn Tomato soup
1 cn Cream of mushroom soup
Put ingredients into slow cooker in order given. Cook on low for 8-10 hours. (May also be cooked in 275-degree oven for 5 hours. )
I used my dehydrated potatoes and dehydrated carrots with this recipe. I rehydrated them in warm water for 30 minutes before using them. I only used one pound of stew meat in this recipe.
I used mixed veg instead of the peas.
I served this with huge hunks of homemade white bread.
Virtually all of it disappeared, along with the white bread. Whatever was left over was not enough to serve as an entrée at another meal, which is usually a good indicator that it was an o.k. recipe.
I put out plates for this recipe because I thought it would be better than a bowl. However, after I started eating it, the bowl would have been a lot better. I also put out a fork, but a spoon would have been better.
A really nice comfort-food type of meal.
Some general comments about this recipe:
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