Buffalo Stew
- 1 can (10 oz) tomato soup
- 1 can (10 oz) mushroom soup
- 2 cans water
- 2 bay leaves
Mix in roaster then add:
2 ½ lbs stew meat cut into cubes
Cover and bake at 325°F for two hours then add:
- 3 red potatoes cut in chunks
- 4 carrots diced
- 2 cans (10 oz) stems and pieces mushrooms
- 1 ½ tbsp. quick cooking tapioca
- 1 tsp. salt
- ¾ tsp. pepper
- ½ tsp of your favorite all purpose spice
Bake another hour longer until meat and vegetables are tender.
