3 pounds stewing beef
10 ounces can of cream of mushroom soup
1/3 cup dry sherry or water
1 package dry onion soup mix
1/4 teaspoon each of thyme and pepper
Mix all ingredients together in a casserole dish with a tight fitting lid. (add no water or salt) Stir to blend and cover tightly. Bake in 325 degree oven for 3 hours or until meat is tender. Let cool and freeze in convenient portions. To serve, thaw, then warm up over low heat, or in a 325 degree oven. You can add fresh or frozen vegetables such as green beans, mushrooms, carrots or celery, simmer covered for 25 minutes after vegetables added. Makes 3, 6 or 12 servings.
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