Momma's Beef Stew

My mom is an amazing cook. She makes some absolutely heavenly meals. However, growing up, my brother and I didn't like hardly ANY of the same foods. As you can imagine, dinner time was always a struggle. This stew was one of a select few recipes that everyone in the house would enjoy back when we were kids and picky eaters.

Now, its something I love to make on a chilly fall or winter day and goes great with popovers (a future post, I promise). This is also one of those great meals where if you have left overs, you can pop individual (or family) serving size containers into the freezer and on busy nights, just pop in the microwave to reheat.

2lbs stewing beef
flour for coating (i found 1/2 cup plenty)
1 large onion cut in rings
1-2 stalks celery, chopped (the original recipe calls for more, but I can only handle a little celery in my beef stew)
4-5 carrots sliced
4-5 potatoes, peeled and cubed
1 turnip (they were all out at the grocery store last time I made this and left it out - didn't miss it)
1-2 parsnips
1 can cream of mushroom soup plus 1/4 can of water
salt and pepper to taste
**note my mom also adds a few handfuls of frozen peas**

Coat the stewing beef in flour and brown in frying pan. Place beef and onion rings in a large casserole dish. Add vegetables. Cover with cream of mushroom soup and 1/4 can of water. Season with salt & pepper. Bake at 250F for 3 to 4 hours, stirring occasionally.

Enjoy!