The new Cougar Football Cookbook features favorite recipes from the wives and mothers of many well-known BYU football players and coaches. Check out this great one from Pat Edwards, wife of LaVell Edwards, who was BYU head coach from 1972 to 2000.
· 2–3 pounds stew meat
· 2 tablespoons olive oil
· 4–6 carrots, diced
· 4–6 potatoes, diced
· 2 (1-ounce) packages dried soup mix, such as Lipton’s Onion
· 1 (26-ounce) can cream of mushroom soup
· 1 (10.75-ounce) can condensed cream of mushroom soup
· 1 teaspoon salt
· ½ teaspoon pepper
· ½–1 cup water
Preheat oven to 225º to 300º F. Brown stew meat in oil. Add remaining ingredients, except water; mix together. Bake 5 to 6 hours in heavy, covered, castiron pan (or a slow cooker); add water, as needed, for desired consistency. Makes 25 servings.