1 1/2 to 2 lb. lean stew beef, cut into 1-inch cubes
2 (10 oz. ea.) cans French onion soup (Campbell's)
2 (10 oz. ea.) cans cream of mushroom soup (Campbell's)
3 tbsp. butter, cut into pats
freshly steamed rice (your favorite)

Preheat oven to 300°F.

Mix soups together in a large casserole dish. Stir in beef and then dot with butter. Cover dish.

Bake at 300°F for 3 hours, stirring after each hour. Serve over rice.

Submitted by: Cammie Lawrence