Judy's Stew

This is a common stew we had in our house growing up. The ingredients are mostly staples I have in the house anyway, so it's nice to throw this together. And the name has kind of a silly story. When my sister had a baby her neighbor brought dinner over to her. She had just thrown stuff in a pot and it turned out really yummy. Her name was Judy, so that's what my mom and I always refered to it as.

5 potatoes-peeled & diced
5 carrots-peeled & diced
1 15 oz. can of green beans
chopped onion or onion flakes (I don't usually put this in, so you decide on how much you want to put in)
1 lb. ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
salt to taste

Preheat oven to 350 degrees. Brown the ground beef, adding a dash of salt and pepper. Cut up your vegis and place in a large, oven safe pot, or use a crock pot. Add about one tsp. salt to begin with. (You may need to add more later when it's fully cooked.) Add the green beans and the liquid in the can. Add the ground beef when it's browned. Add both cans of soup, plus 1/2 soup can of water. (Note: you can use either 2 of the same kind of soup, or one of each. I like the flavor of one of each.) Mix all the ingredients together. Place a large piece of aluminum foil over the pot or crock pot, and place the lid on top. Cook for about an 60-90 minutes in the oven, or for about 3-4 hours on med or low in the crockpot until the vegis are tender. (The time in the crockpot depends on your crockpot. Just stir occasionally and check the vegis.)

Enjoy!