This is extremely simple, but very good.

Place in slow cooker:
3 pounds of stew beef cubed
1 can Campbell's cream of mushroom soup
1 can Campbell's cream of chicken soup.

Cook on low for 8-10 hours, or high for 4-5.

Serve with vegetables, noodles or potatoes as desired.

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Here's one that is half pot roast, half stew in a rich, beefy, tomato-y broth.

1 2-4 pound pot roast
1 can condensed tomato soup
2 cups water
1 cup wine
1 medium onion, quartered
3 stalks of celery, in largeish chunks
3 carrots, in largeish chunks
1 tablespoon salt
1 teaspoon pepper
1/4 cup barbecue sauce
1 bullion cube
(optional herbs and spices)
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon oregano

Combine all ingredients in the slow cooker. Cook on high for 8 to 10 hours. The meat juices mix with the rest of the liquid to make a nice, savory, tomato-y broth. Serve a little bit of the meat and veggies with every serving.


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