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
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.
Go to Bed Stew
2 lb. cubed beef
1 can undiluted tomato soup
1 can undiluted cream of mushroom soup
1 (8 oz.) can green peas, drained
1 c. carrots
1 large potato, diced
1 large onion, diced
1 bay leaf
9 shakes soy sauce
1 teaspoon salt and pepper
Bake 275 deg. in covered baking dish 3 to 4 hours.