Ginger Ale Stew
submitted by August 1997 Mom's List

2 pounds stew meat -- cut in bite size pieces4 potatoes -- cut into quarters
4 carrots -- cut into rounds
1 turnip -- cubed
1 large onion -- diced
2 cans cream of mushroom soup
1 package onion soup mix - add water until it is
1 package beef oxo
1 can ginger ale -- 355 ml
pepper
parsley

Layer beef on the bottom of LARGE oven proof casserole dish or pot withlid. Add veggies in given order. Spread soups on top. Add oxo, ginger aleand spices.

DO NOT MIX!!!!!!

Bake in 300 degree oven for 3.5 to 4 hours. Mix gently before serving. If gravyis too thin, add one heaping teaspoon of cornstarch to 1/3 cup water, stirwell, bring stew to boil on stovetop and add cornstarch mixture and stiruntil thick. I served it with egg noodles or add dumplings on top if youwish.

Dumplings: sift 1 cup whole wheat flour, 2 t. baking powder, 1/2 t salt, mix with 1/2cup milk, and 2 T oil. Plunk on top of stew for 12-15 minutes with lid on. ENJOY!!

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