Tomato Beef Stew - cooking recipe

Ingredients

1 1/2 lbs beef stew meat
2 cups sliced carrots
1 cup sliced celery
3 tablespoons minced green bell peppers
1 cup chopped onion
2 (14 ounce) cans diced tomatoes
1 (10 ounce) can tomato soup
1 teaspoon salt
1/8 teaspoon pepper

Preparation

Arrange stew meat and vegetables in baking dish. Combine tomatoes, soup, salt and pepper and pour over.
Cover tightly with foil and bake 5-6 hours at 275.
Allow to cool. Place in freezer bag. Label and freeze.
To serve: Thaw. Heat until hot and bubbly. Serve with corn bread.
Variation: thaw. Add 3 diced potatoes. Cover and bake at 350 for 90 minutes.