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Beef: Five Hour Stew
posted by elinorw 10-02-100 7:44 AM
Five Hour Stew
2 1/2 to 3 pounds sirloin, cubed
salt and pepper, to taste
potatoes and carrots, cut up, to taste
2 (10 1/2 oz.) cans tomato soup, undiluted
1 soup can cooking sherry
1 (16 oz.) can corn
1 (16 oz.) can peas
Preheat oven to 275 degrees F.
Season the meat with salt and pepper. Combine the remaining ingredients except corn and peas in a large pot. Cover and bake for 5 hours. The last half hour, add the corn and peas.
