Go to Bed Stew

Made with two kinds of canned soup.

Here’s a version from the October 25, 1980 edition of the Iola (Kansas) Register, provided by a Mr. Dick White, in a feature titled, “Iola Realtor at Home With Shotgun or Skillet”:

Go To Bed Stew 2 pounds beef stew meat, cubed 1 box frozen peas 1 cup sliced carrots 2 chopped onions 1 tsp. salt dash of pepper 1 can cream of tomato soup or celery or mushroom soup (thinned with 1/2 cup of water) 1 big raw potato, sliced Mix all of the above ingredients in a casserole dish that has a tight-fitting lid. Put the lid on and put casserole in a 275 degree oven for four hours.

Well, sure, that’s what he says–but is he really at home with a shotgun or skillet? I’d have to see it to believe it.

From the box of L.R. from Winston-Salem, North Carolina.

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