Park City Stew

Park City Stew

2 to 2 1/2 lbs roast beef cut into bite-sized cubes
8 med potatoes, scrubbed well and cubed
8 large carrots, peeled and cut into rounds
2 bay leaves
1/2 package dried onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
8 oz can tomato sauce

In large pan (with tight lid) make layer of half of beef then half of vegetables.  Repeat.  Sprinkle dried soup, add bay leaves then top with canned soups and sauce.  Cover and bake at 250º while you ski (6-8 hours).  This recipe also works well in a crock pot cooked on low for 8-10 hours.

Marsha Wright