Pork Stew

3 Pork Chops, cubed
1 Can Tomato Soup
1 Can Water
2 tsp. Cornstarch
3 C. Chicken Broth, or bouillon equivalent
2 tsp. Worcestershire Sauce
1/2 Bag of Mini Carrots, sliced into big pieces
About 5 Potatoes, peeled & cubed
1/2 an Onion, cut into large pieces
1 T. Butter
Salt & Pepper to taste

1. In stew pan melt butter & saute onion. Add cubed pork chops, salt and pepper the meat, & fry until browned.
2. Add chicken broth & boil for 1-2 minutes. Remove from heat and take out onion pieces. (My family doesn't like pieces of onion in things so this is how I get the flavor without the onion pieces...if you want onion in it you can dice it into small pieces and leave it in.)
3. Place back on medium heat & add tomato soup, can of water, worcestershire sauce, carrots, & potatoes.
4. Add cornstarch to a little bit of cold water & mix well until combined, then add all at once to stew to help thicken.
5. Let cook on medium to low heat until vegetables are tender. Serve with homemade bread or breadsticks. Enjoy!

Easy Crock Pot Stew

1 Can cream of mushroom soup
1 Can golden mushroom soup
1 Can tomato soup
1 Can water
1 lb. stew meat
1 1/2 cup Carrots, sliced
2 1/2 cup potatoes, diced
1/2 small onion, chopped
Salt and Pepper to taste
1 cup frozen petite peas (optional)

Combine the cans of soups and water in the crock pot. Add the carrots, potatoes and onion. Brown stew meat in frying pan then pour meat and drippings into the crock pot. Season with salt and pepper as desired. Cook 6-7 hours on low. Add frozen peas and cook on high for 20 minutes before serving. Serve with corn bread if desired.