Back To Bed Stew Recipe

Name: Back To Bed Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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

Servings: persons

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 325u00b0 for 5 hours.
8
About 2 hours from start time, mix stew.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can green beans, 1 lb. carrots, chunked, 4 onions, quartered, salt, and more.

Yes, Back To Bed Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Back To Bed Stew

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