5 lbs Stew Meat *
2 Med. Bay Leaves
1 can Golden Mushroom Soup **
1 quart Water
1 pack (1 3/8 oz) Onion Soup Mix
2 can Cream Of Mushroom Soup **
1 can Cream Of Celery Soup **
Directions
* stew meat should be cut up into small cubes of meat.
** all soups should be the 10 ½ oz size.
Preheat oven to 300 °F.
(150 degrees c).
Combine all ingredients in a large covered casserole or dutch oven.
Stir until well blended.
Bake 3 to 4 hours or until meat is tender.
Cool.
Put into eight 1-pint freezer containers, leaving ½-inch space at top.