Stew Meat and Mashed Potatoes

1 lb stew meat, seasoned salt, pepper, Lawry's seasoned salt, garlic, (or Chicago steak seasoning)
1 can cream of mushroom soup mixed with 1/2 c milk

Cook covered for 3 hours at 280 degrees.

Remove from oven and break with fork. If it isn't tender and doesn't break apart, cook longer. Add 1 can of Franco American beef gravy & up to 1/2 can water.

Half hour before it's done, heat salted water. Peep and cut potatoes, add potatoes to the boiling water, and cover. When water boils again, reduce heat and cook until potatoes are tender and pierce easily with a fork. Cooking time for potatoes vary according to size cut, generally 8-12 minutes. Drain and whip potatoes adding a small amount of milk.