Sherry'S Stew - cooking recipe

Ingredients

2 lb. stew meat (beef or venison)
1 can cream of mushroom soup
1 pkg. frozen creamed corn
6 to 8 potatoes, quartered
1 large onion, cut up
4 to 5 carrots, peeled and cut up
1/2 c. water
salt, pepper and garlic to taste

Preparation

Cook stew meat, mushroom soup, creamed corn, seasoning, onion and about 1/2 cup water overnight on low in crock-pot.
Cook potatoes and carrots separately.
Next morning, drain.
Add to crock-pot.
Heat on high for 30 minutes.
May add thickening if desired.
Serve with cornbread.