5 Hour "No Peek" Beef Stew - cooking recipe

Ingredients

stewing beef, cut in small pieces (do not brown)
potatoes, cut in small pieces
carrots, cut in small pieces
celery, cut in small pieces (at least one stalk)
onion, cut in small pieces
1 can green beans and juice from can
1 can cream of tomato soup
1 can water (same size as soup)
dash of garlic powder
instant beef bouillon (1 to 2 cubes)
salt and pepper to season

Preparation

Cover and place in oven and cook for at least 5 hours at 250\u00b0. Do not remove lid during cooking time.
\"No peek.\" Can also be cooked in crock-pot on high for 4 1/2 hours, but better in the oven.