Title: Ranch Style Stew
Categories: Ethnic Soup
Yield: 5 Servings

1 1/2	lb	Round steak; up to 2 lbs
2		Carrots; per person
3		Stalks celery
2	cn	Tomato sauce
2		Potatoes; per person
2		Green peppers
3		Onions
2	cn	Cream of mushroom soup

Chop all vegetables to about one-inch pieces. Cut up round steak to desired size. Mix together tomato sauce and soup. Place meat and vegetables in oven proof dutch oven or large casserole dish. Pour sauce over meat/vegetable mixture. Stir to combine well. Cover and bake in a 300 degree oven for four hours. Do not lift lid and do not stir. Stir once just before serving. This recipe can be stretched by adding more vegetables if desired.

From: Jeannine Porter Submitted By NICK LA ROCCA On 02-24-95 (0901)

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