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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