Recipe #306.
                                             Beef and Mushroom Vegetable Stew/Soup

1 1/2 Pounds Lean Stew Meat.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Boxes Reduced Fat and Sodium Beef Broth.
2-3 Low-Sodium Beef Bouillon Cubes.
1 Large Box Fresh Button Mushrooms.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
6-8 Large Carrots; cleaned and cut into circle slices.
2-3 Large Stalks of Celery; cleaned and cut into circle slices.
1 Bag Egg or No Yolks Noodles.
1-2 Packets Stew Seasoning.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Stew Meat, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all the other ingredients except the Noodles.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Noodles at end of cooking time and serve together.