Hearty Beef Stew
1 (5 lb) roast, cubed
6 large carrots sliced
4 large baking potatoes
1 large can Cream of Mushroom Soup
1 (46 oz) can V-8
1 tsp Parsley
salt and pepper to taste
For all methods of cooking: Stir soup, V-8 and seasonings into a large pitcher.
Crock pot: toss meat and vegetabless into a large crock pot. Pour over the liquid mixture. Cook on low for 8 hours. (or on high for 4 hours)
For a crock pot freezer meal- toss all ingredients (raw) into two (gallon) freezer bags. Pour liquid mixture into both bags evenly. Freeze. When ready to eat, toss in the crock pot and cook for 9-10 hours on low and 5-6 hours on high.
For canning: Put desired amount of vegetables and meat into each jar. Pour liquid mixture into the jars leaving a half inch of head space. Process in a pressure canner for 75 min (pints) or 90 min (quarts) Remove and allow them to cool on a towel on the counter.