Spray crock pot with non-stick stuff.
Mix the following on the bottom:
1 cup potatoes with skin on, cut in 1-inch cubes
1½ cups carrots cut in 1-inch pieces
1½ cups onions cut in 1-inch cubes
On top of that, put—
1 cup celery cut in 1/2-inch pieces
1 pound beef cut in one-inch cubes
In a small bowl, mix—
1 can cream soup (mushroom, potato, celery, etc.)
½ cup beef bouillon
2 tsp Worcestershire sauce
1 tsp salt
½ tsp oregano
¼ tsp pepper
Pour mixture over stew in crock pot.
Cook on high for 3 hours or low for 6 hours.
Stir into crock pot—
1 cup frozen peas
8 ounces mushrooms, fresh or canned
Cook another ½ hour
Divide into five portions.
Each portion will be evenly balanced for
protein, carbohydrates and vegetables.