May 13, 2015.
Recipe # 133.

                                                                      Beef Stew

1 1/2-2 Pounds Lean Stew Meat.
6-8 Large Carrots; cut in circle slices.
6-8 Medium-Large Potatoes; peeled and cut into small cubes.
1 Bag Frozen Peas and Pearl Onions.
3 Large Stalks of Celery; cleaned and cut into circle slices.
1 Small Box Fresh Mushrooms; cleaned and cut into halves or fourths.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
1-2 Boxes Reduced Fat and Sodium Beef Broth depending on amount of liquid needed.
1 Packet Stew Seasoning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Stew Meat in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Peas and Pearl Onions.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Peas and Pearl Onions during the last 2-3 hours of cooking time.