1 to 2 lb. beef, cubed
1 to 3 lb. potatoes, peeled and cubed
carrots, peeled and sliced
Lipton onion dry soup
1 (10.5 oz.) can cream of mushroom soup
1/2 to 3/4 can of water (use empty soup can)
1 (4 oz.) can mushroom pieces, drained (optional)
salt and pepper, to taste
5 quart (or larger) crockpot

Select meat, cut and cube to bite sized pieces; peel and cube potatoes; peel and slice carrots. Amounts are limited only by size of the crockpot and what it will hold. Set aside.

In medium bowl mix dry soup, mushroom soup, and water, mix gently until well blended, add mushroom pieces and salt/pepper to taste, stir in to blend.

Mix meat, potatoes and carrots into Crockpot and pour mixture over, allowing it to sink in.

Depending upon your crockpot's cooking temperature will determine the length of cooking. I have two, one I can set on Low at 9 pm and it will cook slowly so it is done at 5 pm the next day. The other, newer one, I have to turn to warm in the morning, and back to low around noon. It cooks faster then the older one.

Stir the stew occasionally, bringing bottom to top during cooking, I generally stir in the morning, around noon and before it is finished. If I stay up late I will stir it again before retiring.

This is a family favorite, my grandkids ask for it several times a year, I generally end up making 3 crockpots of stew at a time. If you have Venison, you can substitute venison for beef, without changing anything.

Submitted by: Sharon Robinson