Back To Bed Stew - cooking recipe

Ingredients

1 can green beans
1 lb. carrots, chunked
4 onions, quartered
salt
pepper
1 can peas
2 lb. stew meat or venison
1 can cream of mushroom soup
1 can tomato soup
4 stalks celery, sliced
6 potatoes, quartered

Preparation

Spray a 5-quart Pyrex casserole with a nonstick cooking spray. Cut beef or venison into bite-size chunks and put in casserole. Season to taste with salt and pepper.
Layer each of the following ingredients on top of meat:
carrots, onions, celery and potatoes. Drain and reserve juice from peas and beans.
Add the vegetables to stew.
Mix the reserved juices with the mushroom and tomato soups.
Pour over the top of the stew.
Cover with foil and bake at 325\u00b0 for 5 hours.
About 2 hours from start time, mix stew.