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.

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.

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