Soups & Stews
Stew with Tomato Soup
An oven-baked stew built on canned tomato soup, with stew meat, cabbage, potatoes, onions, and carrots — everything into one big pot to cook low and slow until tender.
servings
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Method
From the family
- Carrots are a desired amount; celery and garlic are optional; season with garlic salt and pepper to taste.
- The card gives ranges — 1–2 onions and 1–2 pounds of stew meat — so adjust to how hearty you want it.