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Monday, March 7, 2011

5 Soup Stew (Dutch Oven)

By: Nancy Davis

1 can tomato soup
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg. dry Lipton soup mix
1 sm. can tomato sauce
2 - 3 potatoes diced
1 lg. onion, chopped
1 sm. pkg. mushrooms
stew meat, browned

Directions:
Brown the stew meat. Meanwhile, prepare all of the vegetables. Put everything in the dutch oven together. Put 15 of the 30 hot and ready briquettes on the bottom of the dutch oven and the other 15 on top of the lid.  Stir the stew every 15 minutes for 1 hour. This stew can also be made in the Crock-Pot.
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