I adapted this simple recipe from one an IRL mom friend last week and it is so easy and so tasty, my favorite way to cook! The way mine turned out (by including the juices etc) was a little thinner than a stew, leading me to borrow the term “stoup” from Rachael Ray!
1-2 lbs. stew meat
2 cans cream of potato soup
2 cans water
1 large can whole potatoes, cut each potato in 1/2 (with juice)
2 small cans sliced carrots (with juice)
1 can whole kernel corn (with juice)
6 servings converted rice
1-Put stew meat in slow cooker.
2-Layer in soups, water, and vegetables with juice.
3-Cook on low for 5-6 hours.
4-Serve over converted rice in bowls.
Eat up! Hope you enjoy this recipe!
Hugs & Yums, Laurie