This is a layered stew so everything goes into the pot in the order starting with the meat. First, spray a large dutch oven or oven safe pan with a lid with cooking spray.
Start adding ingredients in order starting with the meat first on the bottom. Next layer the onion using enough to cover the meat. The next layer is cubed potatoes, then carrots, and celery on top. I usually sprinkle all with a little salt and pepper. Then open the cans of Golden Mushroom soup and spoon the soup on top of the veggies. Add about a can of water to the pot and cover.
Bake in a 325 degree F oven for 2 1/2 - 3 hours. You may want to check the veggies after 2 hours and if they are tender, the stew might be ready. Otherwise cook for another 1/2 to 1 hour. When done, stir all together and serve. We like to eat it with cornbread. Enjoy.
Source: I got this from a lady that I worked with years ago and can't remember her name. This has become one of our favorite recipes for the fall!
By Kim from Corinth, TX
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This is a hearty stew with great taste. Not only does it taste good but it's a family tradition.
Place first 7 ingredients in a large casserole. Pour the V-8 juice over them. Bake 5 hours at 250 degrees F.
Place meat in bottom of a 4 qt. dish. Cover with vegetables. Mix next 3 ingredients and sprinkle over vegetables. Pour juice over all; cover tightly. Bake at 250 degrees F for 5 hours.
Cut stew meat in small pieces and brown in a small amount of fat in a heavy frying pan. Add salt and stir.
This is a page about Brunswick stew recipes. This traditional dish comes out of the American south. It typically has 2 or 3 common ingredients: corn, lima beans or peas, and tomatoes. There are numerous variations on the basic recipe.