Beef Stew

1 can cream of mushroom soup, whisk 2/3 can of milk and 1/4 c water in bowl, and pour over seasoned stew meat, and cook covered at 280 degrees for 3 hours. If meat breaks apart, it is done, if not, cook 1/2 hour longer. (for large family add 2 cans of soup and 2 cans of gravy)

In a 4 qt saucepan, combine 1 can Franco American gravy with stew meat. Add 2-4 cups beef bouillon (canned or cubed)
I like to boil the veggies separate.
Cut 4 potatoes small, boil with only enough water to cover the potatoes, until tender, about 7 minutes. In another pan cook carrots. 1/2 c water, 1/2 t salt, 5 peeled and cut carrots. Cover and cook about 7 minutes. do not discard juice from potatoes or carrots, add it to the stew. Add 1 c frozen peas also.