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CHARLIE'S CHUCK WAGON STEW

Sent to us by: Da5KidzMom@aol.com
Best Of Friends, Too! Cookbook
Yield: 4-6 servings

1-2 pounds top round steak, cubed, or
2 pounds beef stew meat
2 big potatoes raw, sliced
3 carrots sliced in quarter-inch circles
1 small can tiny peas
1 medium onion, chopped
Seasoned salt to taste
1 (10 1/2-ounce) can cream of celery soup diluted with
1 soup can of water

Dig out your nicest casserole with a tight-fitting lid. Layer the ingredients in the order listed. Pour the soup mixture over the top of the whole bunch and cook at least 5 hours at 250 degrees. When you walk into your kitchen after a hard day's work (or play), a waft of this aromatic casserole will raise your spirits to a new high. The soup magically transforms the plain little veggies and meat into a "gourmet's delight!"

BONUS: You can use cream of chicken, cream of mushroom or even tomato soup instead of cream of celery. I like cream of celery the best.
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CIDER BEEF STEW
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From Jenny's Colection
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3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 cup apple cider
1/2 cup water
1 tablespoon vinegar
1/2 teaspoon dried thyme
2 large carrots, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 large potato, peeled and cubed
1 medium onion, sliced

In a bowl or bag, combine flour, salt and pepper; add beef and toss
to coat. In a saucepan, brown beef in oil. Add cider, water, vinegar
and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour
and 45 minutes or until meat is tender. Add carrots, celery, potato
and onion; return to a boil. Reduce heat; cover and simmer for 45
minutes or until vegetables are tender. Yield: 4 servings.