Stew Beef with Gravy

 I had a package of stew meat in the freezer, and to be quite honest,  my husband is the only one who likes beef stew.  (besides, it's almost summertime)  I only had one can of cream of mushroom soup, so I decided to make my own.  (recipe to follow)  Most canned cream soups have over 800 milligrams of sodium... mine has none.  there was no reason to add extra salt, since the onion soup mix had plenty. There is plenty of gravy to support 2 lbs of meat.   Easy to make, and quite tasty!  -Kid Approved!


1 to 2 lbs bite sized stew meat
2 cans cream of mushroom soup (or see my recipe below)
1 package onion soup mix  (I find store brands have less sodium)

• Place meat in a 1  1/2 quart casserole dish
• Add soup mix and cream of mushroom soup
• Cover and bake at 350 degrees for 2 ro 2  1/2 hours. (until meat is very tender)
• Serve with rice, egg noodles or mashed potatoes.  (Have rolls on hand to sop up the gravy.)

Cream Of Mushroom Soup  21.5 oz (2 cans)

2 tablespoons butter
6 tablespoons flour
1 cup beef broth
1 cup milk
1  8 oz package sliced mushrooms

• Melt butter, add flour and mix until lumps are gone
• Add broth and milk, and stir until bubbly
• Simmer.  Add mushrooms, and stir until mushrooms are soft

-Queenie Cuisine

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