2-3 Russet potatoes, peeled and chopped into 1-inch pieces
3 large carrots, peeled and sliced
1 large white onion, chopped into 1-inch pieces
1 1/2 cups green peas
1 (15 oz) can tomato soup
1 (15 oz) can cream of mushroom soup
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 275°F and grease a 9×13-inch baking dish with nonstick spray.
Add stew meat, potatoes, carrots, onions, and peas to casserole dish. Season with salt and pepper, though go easy on the salt as there is a lot in the soup. Stir to combine.
Dump the tomato soup and cream of mushroom soup over the top and gently stir to combine.
