Church Supper Stew - cooking recipe

Ingredients

3 lb. beef stew meat
3 or 4 potatoes, pared and cut in chunks
4 or 5 carrots, cut in chunks
2 medium onions, cut in chunks
1 c. wide celery slices
1 tsp. salt
1 can cream of mushroom soup
1 can cream of celery soup
1 c. ginger ale (not Vernor's)

Preparation

Preheat oven to 325\u00b0.
Grease a 5-quart casserole.
(If desired, brown beef cubes in hot fat.)
In casserole, layer beef, potatoes, carrots, onions and celery, sprinkling salt as you go. (Salt may be omitted if on low salt diet.) Spoon soups out of cans on top.
Pour ginger all over.
Cover.
Bake 3 hours or until beef is tender.
Uncover last 30 to 40 minutes.
Makes 10 to 12 servings.