Beef Stew

We call this stew Skier's stew, only because you can put it in the oven and when you get back from skiing it is ready to eat. Weird, I know! I don't know what to call it here in the desert.

1 lb stew meat
4 or 5 potatoes
handful of baby carrots
chopped celery
1 packet lipton onion soup mix
1 small can of tomato paste
1 can of cream of mushroom soup and 2 can fulls of water
1 beef bouillon cube

Brown stew meat in a little oil until browned. Then put it in a crockpot or roasting pan with all the other ingredients. It will take about 3-4 hours till carrots and potatoes are fork tender. If I cook it in the oven, I will put it at 300 or 325.

It will all be cooked through in freezer bags. I say let it thaw and then put it in a oven safe cassorole dish and warm it through. This meat that I put in the stew is so tender I don't know if it will stay in stew chunks or if it will fall apart, either way, there is plenty of beef in there and it will be delicious.