Hearty Beef Stew

This is my mom's recipe.  It is so good!  We will often can a bunch of jars at a time,  It makes to the fastest meal in the west.  And one of the best I might add.  I've also split this recipe into two freezer bags and just frozen them.  It makes for a fabulous crock pot freezer meal.  This recipe, makes quite a bit of stew.

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.