Game Day Stew

2-3 lbs stew meat

2 Tbsp olive oil

4-6 carrots, diced

4-6 potatoes, diced

2 (1 oz) packages dried soup mix, such as Lipton's Onion

1 (26 oz) can cream of mushroom soup

1 (10.75 oz) can condensed cream of mushroom soup

1 tsp salt

½ tsp pepper

1/2 – 1 cup water

Preheat oven to 225 to 300 degrees. Brown stew meat in oil. Add remaining ingredients, except water; mix together. Bake 5 to 6 hours in heavy covered cast iron pan (or a slow cooker) add water, as needed, for desired consistency. Makes 25 servings.

Recipe from: BYU Coach Lavell Edwards wife (Tailgate recipe)