November 04: EASY BEEF STEW

2 1/2 lbs. stew beef, cut in 1 1/2” cubes
1 T. Worcestershire sauce
2 envelopes dried onion soup mix
1 4 oz. jar mushrooms, drained
2 cans cream of mushroom soup
2 1-lb. bags frozen vegetables for stew
2 cups red wine or beef broth

Mix all ingredients except mushrooms & vegetables in the aluminum casserole pan. Cover tightly with aluminum foil. Bake at 250 for 4 hours. OR:
Put all ingredients except mushrooms & vegetables in crock pot. Cook for 10-12 hours. Pour into aluminum pan. After meat mixture is cooked, mix in mushrooms & vegetables. Cover pan with aluminum foil. Write “Beef Stew” on the foil. FREEZE CASSEROLE.

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