What could be better on these cold winter days than some easy to fix, hot, delicious beef stew? This stew taste like you've been busy over your stove for hours, yet doesn't require much of your time at all. It instead simmers itself in your crock pot. With chunks of fresh veggies and an easy sauce made from a duo of beef broth and canned mushroom soup varieties, it is absolutely delicious. And did I mention that it is also economical? 
Three of my favorite words in one recipe! 
Delicious, Easy, Economical! 
Give it a try. You won't be sorry. 

Ingredients:
2 pounds lean beef stew meat
1 3/4 cup beef broth
1 (10-3/4-ounce) can golden mushroom soup
1 (10-3/4-ounce) can cream of mushroom soup
1/2 teaspoon black pepper
1 onion, cut into half moons
4 to 6 carrots, peeled and cut into 1-inch chunks
3 large potatoes, cut into 1-inch chunks
1 1/2 cup water

Directions:
In a large skillet, brown stew meat, then place in a 5-quart or larger slow cooker.
 In a large bowl, combine broth, soups, and pepper; mix well. 
 Pour 1 cup of soup mixture into slow cooker.  Add onion, carrots, potatoes and remaining soup mixture. Stir in water.
 Cover and cook on low heat 6 to 8 hours, or until meat is very tender.  
Enjoy!